Classic Beef Barley Soup is a comforting, hearty soup made with carrots, celery, onions, beef, and pearl barley. It’s also high-protein, high-fiber and freezer-friendly!
Beef Barley Soup
This easy beef barley soup is a one-pot meal that’s high protein and high-fiber, and simple to make. But it takes a little over an hour for the meat to get tender, so I like to make this on the weekend or when I have more time. The pressure cooker is perfect to speed up the process, so I also included Instant Pot instructions which cuts the cook time in half. More soup recipes with beef that are also popular here, try my Stuffed Pepper Soup, Acini Di Pepe Soup and Chunky Beef, Cabbage, and Tomato Soup. And I also have this Chicken Barley Soup if you don’t eat red meat.
Beef Barley Soup Just Like My Moms
When I was a kid, we had soup for dinner almost every night. Sometimes, we had a bowl as a first course and other times as a main dish. I wasn’t always happy about it, but when my mom served Beef Barley Soup, I never complained. This is her recipe that I have been making for years, it’s delicious!
What You’ll Need
Here’s the ingredients I use to make this beef soup along with some tips and variations, see the recipe card below for exact measurements:
- Beef: The best cut of beef for beef barley soup is beef chuck roast. It’s an inexpensive cut that becomes very tender during long cooking times to create a flavorful soup. You don’t want to use a lean cut here, it will be too dry.
- Vegetables: This hearty soup includes lots of your favorite winter vegetables such as carrots, onion, and celery. You can also add potatoes if you wish.
- Garlic: Aromatics add flavor to the soup.
- Water: The beef and veggies simmer in water, which basically makes a beef broth. If you prefer to use beef stock, you can swap it and adjust the salt.
- Salt: I use kosher salt, adjust as needed.
- Bay Leaves simmer in the broth, adding to the flavor.
- Barley: I use pearl barley, which takes less time to cook than hulled barley.
- Black Pepper to season
How to Make Beef Barley Soup
Here’s the step-by-step process for making this beef barley soup recipe. See the recipe card below for printable directions.
- Brown the Meat: Heat a large, heavy pot or Dutch oven over medium heat and add the oil and beef. Season the meat with salt and brown it for a few minutes.
- Vegetables: When the beef is browned, stir in the carrots, onion, celery, and garlic.
- Simmer: Pour in the water with more salt and bay leaves, and bring the pot to a boil. Then reduce the heat to low, cover, and simmer for one and a half to two hours.
- Barley: Once the meat is soft, add the barley with more pepper and more salt if needed. Simmer for 30 to 35 minutes. Remove the bay leaves and serve.
Beef Barley Soup in the Instant Pot
For a quicker soup, I love to use my pressure cooker or Instant pot. It cuts the cook time in half.
- Follow steps one and two above.
- When you add the water, cover and cook high pressure 45 minutes.
- Do a natural release and remove the lid.
- Add the barley and cook for 30 more minutes, uncovered by pressing the saute button.
Variations
- Liquid: Replace the water with beef stock or bone broth for extra protein and reduce the salt.
- Gluten-Free Beef Soup: Substitute barley for half a cup of quinoa.
- Thick Beef Soup: Add some peeled and cubed potatoes with the barley for a heartier soup.
Serving Suggestions
This hearty beef barley soup is packed with protein and fiber, making it an excellent meal all on its own. You could pair it with crusty bread to soak up the broth or a quick salad for an easy dinner.
Storage and Meal Prep
Leftovers only get better and make for great lunches. This beef barley soup recipe also freezes well if you want to make freezer meals for the month. I like to pour the soup into two-cup containers or these Souper Cubes so I can pull out one portion at a time. To eat, thaw it in the fridge overnight and warm it in the microwave or stove. You can also reheat it straight from frozen. Refrigerate up to 4 days or freeze up to 3 months.
More Beef Soup Recipes You’ll Love
Yield: 5 servings
Serving Size: 1 1/2 cups
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Heat a large heavy pot or dutch oven on medium heat.
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Add oil and beef, season with a little salt and brown meat a few minutes.
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When meat is browned, add the carrots, onion, celery and garlic to the pot and give it a good stir.
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Add water, salt and bay leaves and bring to a boil.
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When boiling, reduce heat to low and cover.
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Simmer covered over low heat until the meat is very tender, about 1 1/2 – 2 hours.
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Add the barley, adjust the salt if needed and add fresh ground pepper.
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Simmer an additional 30-35, remove bay leaves and serve.
Pressure Cooker/ Instant Pot Method:
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Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
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Cook in the pressure cooker high pressure for about 45 minutes, natural release, or until the beef is tender.
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Unlock the lid and add the barley. Cook an additional 30 minutes uncovered by pressing the saute button. Taste for salt and adjust as needed.
Last Step:
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Serving: 1 1/2 cups, Calories: 336 kcal, Carbohydrates: 27 g, Protein: 32 g, Fat: 11 g, Saturated Fat: 4 g, Cholesterol: 60 mg, Sodium: 453 mg, Fiber: 6 g, Sugar: 1.5 g
