Beef Barley Soup

A comforting beef barley soup that's perfect for chilly days, filled with tender chunks of beef, earthy barley, and colorful vegetables.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 6 servings

Course: Main Course, Soups

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 pound stewing beef, cut into bite-sized pieces Substitutable with beef chuck or brisket.
1 cup barley (pearled works best)
4 cups beef broth (or vegetable broth for a lighter taste)
2 cups water
2 carrots diced
1 onion chopped
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon dried thyme Substitutable with rosemary.
1 leaf bay leaf
to taste Salt and pepper
1 cup frozen mixed vegetables (peas, corn, green beans) (optional) Add about 10 minutes before serving.
to taste Fresh parsley for garnish (optional)

Method

Preparation

Coat the bottom of a large pot with a splash of olive oil and warm it over medium heat.
Add chunks of stewing beef in a single layer and sear them on all sides until browned.
Toss in the chopped onion, carrots, celery, and minced garlic. Sauté for about 5–7 minutes or until the vegetables soften.
Add thyme, bay leaf, and a pinch of salt and pepper.
Pour in beef broth and water, bring to a gentle simmer for 30 minutes.

Cooking

Stir in the barley and continue to simmer for an additional 30–40 minutes, or until barley and beef are tender.
Add any frozen mixed vegetables about 10 minutes before serving.
Taste and adjust seasoning as needed.
Remove bay leaf, ladle soup into bowls, and garnish with fresh parsley if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 7gSugar: 5g

Notes

For a richer flavor, consider adding a splash of red wine when sautéing the vegetables. This soup tastes even better the next day, so make a big batch!

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