Go Back
Bowl of delicious beef barley soup with vegetables and herbs

Best Beef Barley Soup

A hearty and nourishing beef barley soup, rich in flavors and filled with wholesome ingredients, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 pound beef stew meat, cut into small cubes Use high-quality beef for a richer flavor.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
For the Vegetables
  • 3 carrots, sliced
  • 3 stalks celery, chopped
  • 1 cup mushrooms, sliced
  • 1 cup frozen peas Add in the last 10 minutes of cooking.
For the Flavoring
  • 1 cup pearl barley For a gluten-free option, substitute with quinoa.
  • 8 cups beef broth Low sodium recommended.
  • 1 teaspoon dried thyme
  • 2 leaves bay leaves Remove before serving.
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and season with salt and pepper. Brown the beef for about 5-7 minutes until all sides are well-seared.
  2. Once the beef is browned, add the onion and garlic. Sauté for an additional 3-4 minutes until the onion becomes translucent.
  3. Stir in the carrots, celery, and mushrooms. Cook for about 5 minutes until the vegetables start to soften.
  4. Add the pearl barley, beef broth, dried thyme, and bay leaves to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and cover the pot. Simmer for 45-60 minutes, stirring occasionally, until the barley is tender and the beef is cooked through.
  6. In the final 10 minutes of cooking, add the frozen peas so they warm up without becoming mushy. Remove the bay leaves before serving.
  7. Adjust seasoning with salt and pepper to taste. Serve hot and garnish with fresh parsley if desired.

Notes

This soup tastes even better the next day! Portion out leftovers and freeze them for a quick meal in the future. This soup can be made vegetarian by swapping the beef with hearty mushrooms, lentils, or tempeh, and using vegetable broth.