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Hamburger Barley Soup

Hamburger Barley Soup Recipe

Hamburger Barley Soup is a classic soup made with groundbeef instead of steak cuts. Pearl barley cooks in the broth and thickens thesoup naturally. Carrots, celery, onions, and tomatoes add flavor and nutrition.Many cooks choose Hamburger Barley Soup because it offers protein, fiber, andvegetables in one bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • ¾ cup pearl barley rinsed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups beef broth low sodium
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup frozen peas optional
  • Fresh parsley for garnish

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Wooden spoon or heat-safe spatula
  • Sharp chef’s knife
  • Cutting board
  • Measuring Cups
  • Measuring Spoons
  • Ladle
  • Fine-mesh strainer

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add ground beef. Break it apart with a spoon. Cook until browned.
  3. Remove excess fat if needed.
  4. Add onion, carrots, and celery. Stir and cook for 5 minutes.
  5. Add garlic. Cook for 30 seconds until fragrant.
  6. Stir in tomato paste, salt, pepper, paprika, and thyme.
  7. Add diced tomatoes and beef broth. Stir well.
  8. Add rinsed barley and bay leaf.
  9. Bring to a boil, then lower heat to a gentle simmer.
  10. Cover and cook for 35–40 minutes. Stir occasionally.
  11. Add peas during the last 5 minutes, if using.
  12. Remove bay leaf. Taste and adjust seasoning.

Notes

Hamburger Barley Soup thickens as it cooks because barley releases starch. If the soup becomes too thick, add more broth or water. Always taste at the end. Salt levels change as the soup reduces. For best flavor, let the soup rest for 10 minutes before serving. This allows the ingredients to settle and blend.