Beef & Barley Soup Recipe
Beef & Barley Soup Recipe photo by Taste of Home
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Beef & Barley Soup Recipe

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With a medley of barley, beef and vegetables, this thick, stew-like soup is brimming with flavor and texture. Every spoonful will warm you from head to toe on cold winter evenings.—Rachel Kohnen, Pomeroy, Iowa
TOTAL TIME: Prep: 50 min. Cook : 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 50 min. Cook : 2 hours
MAKES: 8 servings


  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 4 medium carrots, chopped
  • 1/2 pound sliced baby portobello mushrooms
  • 1 cup dry red wine or beef broth
  • 8 cups beef broth, divided
  • 4 teaspoons spicy brown mustard
  • 1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped
  • 1 bay leaf
  • 1 cup medium pearl barley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/4 cups: 381 calories, 14g fat (5g saturated fat), 78mg cholesterol, 1164mg sodium, 28g carbohydrate (4g sugars, 6g fiber), 29g protein.


  1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings. Remove and set aside.
  2. In the same pan, saute the onions, carrots and mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
  3. Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender. Discard bay leaf. Stir in bacon. Yield: 8 servings (2-1/2 quarts).
Originally published as Beef & Barley Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p88

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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gina.kapfhamer User ID: 8717427 266316
Reviewed May. 25, 2017

"Of all the soups I love, beef and barley holds a special place in my heart. This recipe was perfect! (Though I did use slightly less onion, since I only had one handy - still turned out great!)"

partnersincooking User ID: 7714480 186689
Reviewed Jun. 9, 2014

"This is a very hearty soup. The bacon adds a complimentary taste to this dish. The specific mustard listed was also a tasty addition."

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