This Beef Barley Soup is a hearty and comforting dish that’s perfect for cooler days. It’s packed with tender beef, wholesome vegetables, and chewy pearl barley, all simmered in a flavorful broth. The combination of savory beef, vegetables, and barley makes this soup incredibly satisfying and full of texture. Plus, it’s easy to make and can be customized to fit your taste. Let’s dive into this delicious recipe!

Why You’ll Love This Beef Barley Soup :

This Beef Barley Soup is loaded with wholesome ingredients like tender beef, carrots, celery, and pearl barley, making it a perfect one-pot meal. The addition of Worcestershire sauce, thyme, and a bay leaf gives the broth a rich, savory flavor, while the optional red wine adds a touch of depth. It’s a comforting soup that’s easy to make and perfect for feeding a crowd or meal-prepping for the week.

“This soup is one of my favorites during the fall and winter months. The beef and barley combination is so hearty and filling, and the flavors are just fantastic!”

Ingredients You’ll Need for Beef Barley Soup :

Here’s what you’ll need to make this delicious Beef Barley Soup:

• 1 tablespoon olive oil: For sautéing the onions and garlic.
• 1 onion, chopped: Adds sweetness and depth to the soup.
• 1 clove garlic, minced: Adds savory aroma.
• 2 carrots, sliced: Adds color and natural sweetness.
• 1 rib celery, sliced: Adds crunch and a fresh, earthy flavor.
• 2 cups cooked beef: Use leftover roast beef, pot roast, or even stew beef.
• 6 cups reduced sodium beef broth: Forms the base of the soup.
• 14.5 ounces canned petite diced tomatoes (with juices): Adds acidity and balance.
• ½ green bell pepper, diced: Adds a bit of sweetness and texture.
• ⅔ cup pearl barley: Adds a hearty, chewy texture to the soup.
• 1 tablespoon Worcestershire sauce: Enhances the savory flavor.
• ¼ teaspoon dried thyme leaves: Adds a subtle herbal note.
• 1 packet beef gravy mix: Thickens the soup and adds flavor.
• 1 bay leaf: Adds depth of flavor.
• 2 tablespoons red wine (optional): Adds richness and complexity to the broth.
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried): For garnish and fresh flavor.
• Salt and black pepper to taste: For seasoning.

Step-by-Step Guide to Making Beef Barley Soup :

Step 1: Sauté the Onions and Garlic

In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook for about 5 minutes, stirring occasionally, until the onions are softened and translucent.

“Sautéing the onions and garlic first helps build the base flavor for the soup and brings out their natural sweetness.”

Step 2: Add the Remaining Ingredients

Once the onions and garlic are softened, add the carrots, celery, cooked beef, beef broth, diced tomatoes (with juices), green bell pepper, pearl barley, Worcestershire sauce, thyme, beef gravy mix, and the bay leaf. If you’re using red wine, add it now. Stir everything together to combine.

Pro Tip: You can use any leftover beef you have, such as roast beef or pot roast. If using raw beef, brown it in the pot first before adding the vegetables.

Step 3: Bring to a Boil and Simmer

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 40-50 minutes, or until the barley is fully cooked and tender. Stir occasionally to make sure nothing sticks to the bottom of the pot.

Pro Tip: Barley tends to absorb a lot of liquid as it cooks, so you may want to add a bit more broth or water if the soup becomes too thick.

Step 4: Adjust Seasoning

Once the barley is tender, taste the soup and adjust the seasoning with salt and black pepper as needed. Remove the bay leaf and discard it.

Step 5: Serve

Ladle the soup into bowls and garnish with fresh parsley for a burst of color and fresh flavor. Serve hot, and enjoy!

Frequently Asked Questions :

Q: Can I use uncooked beef for this recipe?
A: Yes! If you don’t have cooked beef, you can brown raw beef chunks in the pot before adding the onions and garlic. Sear the beef on all sides until browned, then remove and set aside while you sauté the onions and garlic. Add the beef back in with the broth.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup stores well in the refrigerator for up to 4 days. The flavors only get better as it sits. When reheating, you may need to add a little extra broth as the barley absorbs more liquid over time.

Q: Can I freeze Beef Barley Soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Just thaw it overnight in the fridge and reheat on the stovetop.

Serving Suggestions for Beef Barley Soup :

This Beef Barley Soup is a complete meal on its own, but here are a few ideas for side dishes to round out your meal:

1. Crusty Bread: Perfect for dipping into the flavorful broth.
2. Side Salad: A simple green salad with a light vinaigrette pairs nicely with the heartiness of the soup.
3. Grilled Cheese Sandwich: For a comforting and filling combination, serve with a gooey grilled cheese sandwich.

“I love serving this soup with warm, crusty bread to soak up the rich broth. It’s the perfect cozy meal for a chilly evening!”

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Yield: 6-8 bowls

Beef Barley Soup

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This Beef Barley Soup is the ultimate comforting and hearty meal—perfect for cozy nights or any time you’re craving something warm and filling. Enjoy!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, sliced
• 1 rib celery, sliced
• 2 cups cooked beef
• 6 cups reduced sodium beef broth
• 14.5 ounces canned petite diced tomatoes (with juices)
• ½ green bell pepper, diced
• ⅔ cup pearl barley
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon dried thyme leaves
• 1 packet beef gravy mix
• 1 bay leaf
• 2 tablespoons red wine (optional)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• Salt and black pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Cook the onions and garlic until softened.

Add the remaining ingredients, bring to a boil, then reduce heat and simmer for 40-50 minutes, or until the barley is cooked.

Remove the bay leaf and adjust seasoning with salt and pepper.

Serve hot, garnished with fresh parsley.

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