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Beef Barley Soup

The Best Beef Barley Soup Recipe

Beef Barley Soup is a traditional soup made with beef, pearlbarley, vegetables, and herbs. The beef cooks slowly until tender, while thebarley absorbs flavor from the broth. This soup often includes carrots, celery,onion, and garlic. Beef Barley Soup is known for its hearty texture, richtaste, and balanced nutrition.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds beef chuck cut into cubes
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • ¾ cup pearl barley
  • 8 cups beef broth low sodium
  • 1 tablespoon tomato paste
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Ladle
  • Small bowl

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add beef cubes and brown them on all sides. Remove beef and set aside.
  3. In the same pot, add onion, carrots, and celery. Cook for 5 minutes.
  4. Add garlic and tomato paste. Stir for 30 seconds.
  5. Return beef to the pot. Add barley, broth, thyme, bay leaf, salt, and pepper.
  6. Bring to a boil, then lower heat and simmer for 60 minutes.
  7. Stir occasionally until beef is tender and barley is cooked.
  8. Remove bay leaf. Garnish with parsley before serving.

Notes

This step matters more than many people think. To make Beef Barley Soup truly great, focus on patience and balance. Brown the beef well. This creates deep flavor at the base of the soup. Do not rush this step. Stir the vegetables slowly so they soften, not burn. Use low-sodium broth so you can control salt levels. Barley expands as it cooks, so do not add extra unless you plan to thin the soup later. Taste the soup in the final 10 minutes and adjust seasoning carefully. Rest the soup for 10 minutes before serving. This allows flavors to settle and blend naturally.