This hearty Beef Barley Soup is a classic comfort food packed with tender beef, wholesome vegetables, and chewy pearl barley. It’s a satisfying, warming bowl that makes a complete meal — perfect for chilly days, busy weeknights, or make-ahead lunches.
Why You’ll Love This Recipe
Beef barley soup is nourishing, flavorful, and easy to make in just one pot. Using cooked beef makes it a great way to repurpose leftovers or meal prep meat. The pearl barley adds a delightful chewiness and a dose of fiber, while the combination of herbs, broth, and veggies creates a rich, savory depth. It’s cozy, filling, and freezes beautifully — making it a staple recipe for your soup rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon olive oil
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1 onion, chopped
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1 clove garlic, minced
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2 carrots, sliced
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1 rib celery, sliced
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2 cups cooked beef
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6 cups reduced sodium beef broth
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1 (14.5-ounce) can petite diced tomatoes, with juices
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½ green bell pepper, diced
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⅔ cup pearl barley
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1 tablespoon Worcestershire sauce
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¼ teaspoon dried thyme leaves
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1 packet beef gravy mix
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1 bay leaf
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2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
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Salt and black pepper, to taste
Directions
1. Sauté Aromatics:
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic, and cook until softened, about 3–4 minutes.
2. Combine Ingredients:
Add the carrots, celery, cooked beef, beef broth, diced tomatoes (with juices), green bell pepper, pearl barley, Worcestershire sauce, thyme, gravy mix, and bay leaf. Stir well to combine.
3. Simmer:
Bring the soup to a boil. Reduce the heat to low, cover, and simmer for 40–50 minutes, or until the barley is tender and the vegetables are fully cooked.
4. Finish and Serve:
Remove the bay leaf. Stir in the chopped parsley and season with salt and pepper to taste. Serve hot.
Servings and timing
This recipe makes 8 servings.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Variations
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Slow Cooker: Add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
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Add Potatoes: Diced potatoes or sweet potatoes add extra heartiness.
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Use Raw Beef: Brown cubed stew beef before sautéing the onion, then simmer for 90 minutes or until tender before adding barley.
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Vegetarian Version: Omit beef and use vegetable broth and mushrooms for a hearty plant-based version.
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Spice It Up: Add a dash of hot sauce or red pepper flakes for some heat.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 4 days. The barley will absorb more liquid, so you may need to add more broth when reheating.
Freezer: Let soup cool completely before freezing in individual containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through.
FAQs
Can I use uncooked beef?
Yes. Brown cubed beef stew meat first and increase the simmering time to at least 90 minutes, or until the beef is tender.
What type of barley should I use?
Pearl barley is best for soup as it cooks more quickly than hulled barley and gives a tender, chewy texture.
Can I make this soup ahead of time?
Absolutely. It tastes even better the next day as the flavors continue to meld.
Do I need to soak barley before cooking?
No soaking is needed for pearl barley — just rinse it before adding to the pot.
Can I use leftover roast beef?
Yes. Leftover roast or shredded beef works great and adds depth of flavor.
Is beef barley soup gluten-free?
Not as written. Pearl barley contains gluten. For a gluten-free version, substitute with brown rice or quinoa and use a gluten-free gravy mix.
What does the gravy mix do?
It adds richness and thickness to the broth. You can omit it, but the soup will be a bit thinner.
Can I add more vegetables?
Definitely. Try adding mushrooms, peas, corn, or green beans for extra nutrition.
What should I serve with this soup?
Crusty bread, cornbread, or a fresh green salad make great sides.
How can I make the soup thicker?
Let it simmer uncovered for the last 10 minutes, or mash some of the vegetables and stir back into the soup.
Conclusion
This Beef Barley Soup is a wholesome, satisfying meal that’s easy to prepare and sure to warm you from the inside out. With simple ingredients, tender beef, and nourishing grains, it’s perfect for cozy nights or make-ahead meals. Whether you’re feeding a crowd or stocking the freezer, this soup delivers hearty comfort in every spoonful.
Print
Beef Barley Soup
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This hearty Beef Barley Soup is a nourishing and flavorful one-pot meal packed with tender beef, nutritious vegetables, and plump pearl barley. Perfect for a cozy lunch or dinner, it’s both comforting and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, sliced
- 1 rib celery, sliced
- 2 cups cooked beef, diced or shredded
- 6 cups reduced sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes with juices
- 1/2 green bell pepper, diced
- 2/3 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried thyme leaves
- 1 packet beef gravy mix
- 1 bay leaf
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
- Salt and black pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until softened, about 3–4 minutes.
- Add carrots, celery, cooked beef, beef broth, diced tomatoes with juices, green bell pepper, pearl barley, Worcestershire sauce, thyme, gravy mix, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 40–50 minutes, or until barley is tender.
- Remove the bay leaf, stir in chopped parsley, and season with salt and black pepper to taste.
- Serve hot and enjoy!
Notes
- Use leftover roast beef or stewed beef for best flavor and texture.
- Can be frozen for up to 3 months. Cool completely before storing in freezer-safe containers.
- Add extra broth or water if the soup thickens too much upon standing or reheating.
- Great with a side of crusty bread or salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg
