When there’s even a hint of chill in the air, you can bet I’m heading to the pantry to find my soup pot. There’s just something so comforting about cozy soups on chilly days. This beef barley soup has it all—tender chunks of hearty beef, wholesome barley and flavorful vegetables including carrots, onions and celery. It’s a freezer-friendly soup recipe that’s perfect for making ahead or serving for a simple weeknight dinner. Nothing fancy about it!
Ingredients for Beef Barley Soup
- Canola oil: This neutral cooking oil has a high smoking point, making it perfect for browning the meat.
- Beef: Of course a barley beef soup recipe calls for one pound of top round steak cut into 1/2-inch cubes. Other tasty beef options include chuck roast or short ribs.
- Beef broth: We always recommend using a low-sodium broth so that you can control the amount of salt in the final dish. (Or you could make your own homemade beef broth!) Not sure what the difference is between beef broth and beef stock? Though the terms are often used interchangeably, stock is traditionally made with bones while broth is made with meat and vegetables.
- Water: Because barley soaks up a lot of liquid, the addition of water helps to ensure the broth doesn’t thicken too much.
- Pearl barley: Often called pearled barley, this whole grain is a common ingredient in hearty soups. It has a mild nutty flavor. Pearl barley is quicker cooking than hulled barley, as it has had the outer hull and inner bran layer removed. You can substitute one for the other, but be aware that hulled barley takes longer to cook.
- Salt and pepper: These simple seasonings enhance the flavor of the soup.
- Vegetables: The classic combination of chopped carrots, celery and onion add classic aromatic flavor to the beef and barley soup. To help ensure the veggies cook evenly, chop them into similar-sized pieces. For even more flavor, saute the chopped veggies in butter or oil (called a mirepoix) before adding to the recipe. Frozen peas added at the end of cooking add a pop of color and flavor to the soup as well.
- Fresh herbs: This recipe calls for fresh parsley; other fresh herbs to consider include thyme, oregano or rosemary. If you don’t have fresh herbs on hand, you can use dried herbs. Just follow the simple 1:3 conversion: Use 1 teaspoon of dried herbs for every three teaspoons of fresh herbs called for in a recipe.
Directions
Step 1: Brown the beef
In a large saucepan, heat the oil over medium heat. Brown beef on all sides. Drain excess liquid before continuing.
Editor’s Tip: Browning the beef adds a caramelized flavor to the whole pot of soup. If you want to use mirepoix instead of adding the chopped veggies later, simmer the carrots, onion and celery during this step too.
Step 2: Add broth and simmer
Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for one hour.
Step 3: Add the veggies and herbs
Add the carrots, celery, onion and parsley. Cover and simmer until the meat and vegetables are tender, 30 to 40 minutes. Stir in the peas and simmer until heated through.
Recipe Variations
- Switch up the grain: We love healthy and flavorful whole grains! If you want to swap out the barley, replace it with farro, another ancient grain, or wild or brown rice.
- Add red wine: To deepen the flavor of the broth, substitute one or both cups of water with red wine. Use a dry red wine such as cabernet sauvignon.
- Step up the seasonings: Enhance the flavor with a dash or two of Worcestershire sauce. Or add up to 1/2 teaspoon each of Italian seasoning (or mix of dried thyme, oregano, basil and parsley), paprika, crushed red pepper or ground mustard.
How to Store Beef Barley Soup
As with a lot of soups and stews, this beef and barley soup tastes even better the next day. Once your soup is done and cooled, transfer the soup to an airtight container or jar and refrigerate.
How long does beef barley soup last?
For the best flavor and texture, plan to consume the refrigerated soup within five days.
Can you freeze beef barley soup?
Yes! Beef and barley soup freezes well. To freeze, allow the soup to cool completely, then transfer to a freezer-safe bag or storage container. Freeze for up to six months.
How do you reheat beef barley soup?
To reheat a large batch of beef and barley soup, transfer to a saucepan and heat over medium low-heat, stirring occasionally, until heated through, about 20 minutes. If the refrigerated soup has thickened more than you prefer, use a little beef broth or water to thin it out slightly. Or, you can reheat individual servings in the microwave. To do so, transfer to a microwave-safe dish, cover and cook for two minutes. Stir, and continue cooking at 30-second intervals until heated through.
If reheating from frozen, first let the soup thaw overnight in the fridge. Then follow the instructions above for reheating on the stovetop.
Beef Barley Soup Tips
Can you use other cuts of meat for beef barley soup?
Boneless chuck roast or deboned short ribs are ideal cuts of beef to use in this beef and barley soup recipe. Check out our guide to beef, which breaks down what other cuts of beef you can use here.
You can also use leftover cooked meat, such as roast beef, pot roast or steak in this beef barley soup recipe. Even leftover cooked ground beef would work. Simply add it at the end of the soup’s cooking time and continue simmering until the meat is heated through.
How else can you cook beef barley soup?
If you have a slow cooker, combine all the ingredients in it and let it cook on low until both the beef and barley are tender, about four to five hours. Have an Instant Pot? You can make it in that appliance, too, by using our handy Instant Pot cooking guide.
What can you serve with beef barley soup?
Of course, soup and salad is a classic combination. To take your salad from meh to marvelous, try one of our contest-winning salad recipes. You definitely don’t want to skip the fresh bread either. Buttery dinner rolls, garlic knots or breadsticks are perfect for sopping up those last bites of soup.
