Best Beef Barley Soup

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Here is my favorite beef barley soup recipe, with tender chunks of beef, hearty barley, fresh vegetables, and a rich broth that simmers together for hours.

This beef barley soup is what I make when the weather gets cold and my family needs something warm and filling. I usually make a big pot so we can have it for lunch the next day too. Nothing beats a bowl of homemade soup on a chilly afternoon, right?

What Kind of Beef Should I Use?

For beef barley soup, you have several great options when it comes to the beef. Leftover roast beef, pot roast, or even steak work perfectly since the beef is already cooked and just needs to be heated through. If you’re starting from scratch, chuck roast or beef stew meat are excellent choices – just brown them first and let them simmer in the soup until tender. Ground beef is another option if that’s what you have on hand, though it will give you a different texture than chunks of beef. The key is to cut your beef into bite-sized pieces so it’s easy to eat with a spoon.

Options for Substitutions

This comforting soup is pretty forgiving when it comes to swaps and substitutions:

• Pearl barley: This is really the star of the soup, so I’d stick with pearl barley if possible. But if you’re out, you can use quick-cooking barley (reduce cooking time by about 15 minutes) or even wild rice, though it will change the texture and cooking time.
• Cooked beef: Leftover roast beef, pot roast, or even ground beef work great here. If using ground beef, brown it first and drain any excess fat. You can also use leftover steak or even cooked chicken if that’s what you have on hand.
• Beef broth: Chicken broth works in a pinch, though you’ll lose some of that rich beef flavor. You can also use vegetable broth if you want to make it lighter.
• Bell pepper: Any color bell pepper works fine, or you can skip it entirely if you’re not a fan. Diced zucchini or mushrooms make good alternatives too.
• Red wine: Since it’s optional anyway, you can easily leave this out or replace it with an extra splash of beef broth and a teaspoon of balsamic vinegar for depth.
• Beef gravy mix: If you don’t have this packet, mix 2 tablespoons of flour with 3 tablespoons of cold water and add an extra bouillon cube for flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef barley soup is adding the barley too late in the cooking process, which leaves you with crunchy, undercooked grains – pearl barley needs at least 45 minutes to an hour of simmering to become tender and creamy.

Another common error is not browning your vegetables properly at the beginning, so take the time to sauté your onions, carrots, and celery until they’re softened and slightly caramelized for deeper flavor.

Don’t forget to remove that bay leaf before serving (nobody wants to bite into one!), and keep an eye on your liquid levels since barley absorbs a lot of broth as it cooks – you may need to add extra broth or water if the soup becomes too thick.

For the best texture, add your cooked beef during the last 15-20 minutes of cooking to prevent it from becoming tough and overcooked.

What to Serve With Beef Barley Soup?

This hearty soup is practically a meal on its own, but I love serving it with some warm, crusty bread or dinner rolls for soaking up all that rich broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the heartiness of the beef and barley. If you want to make it even more filling, try serving it alongside some buttered cornbread or biscuits. For a cozy dinner, I sometimes pair it with a grilled cheese sandwich made with sharp cheddar – it’s comfort food at its finest!

Storage Instructions

Refrigerate: This hearty beef barley soup keeps really well in the fridge for up to 4 days in an airtight container. The barley will continue to absorb some of the broth as it sits, making it even more flavorful the next day. I actually think it tastes better after sitting overnight!

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just keep in mind that the barley might get a bit softer after freezing and thawing. I like to freeze it in individual portions so I can grab just what I need for a quick lunch.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of beef broth or water since the barley soaks up liquid over time. In the microwave, heat on medium power and stir every minute or so to heat evenly.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 75-85 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 carrots, thinly sliced
• 1 celery stalk, sliced
• 2 cups cooked beef, chopped
• 6 cups reduced sodium beef stock
• 1 can (14.5 oz) petite diced tomatoes with juices
• 1/2 green bell pepper, diced
• 2/3 cup pearl barley
• 1 tbsp worcestershire sauce
• 1/4 tsp dried thyme
• 1 packet beef gravy mix
• 1 bay leaf
• 2 tbsp red wine (optional)
• 2 tbsp fresh parsley, chopped (or 2 tsp dried)
• Salt and black pepper, as needed

Step 1: Sauté Aromatics

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced

Heat the olive oil in a large soup pot over medium heat.

Add the chopped onion and minced garlic, and cook while stirring occasionally until the onions are translucent and softened, about 4-5 minutes.

This step builds the flavor base for your soup.

Step 2: Add Vegetables, Beef, and Simmer

• 2 carrots, thinly sliced
• 1 celery stalk, sliced
• 1/2 green bell pepper, diced
• 2 cups cooked beef, chopped
• 6 cups reduced sodium beef stock
• 1 can (14.5 oz) petite diced tomatoes with juices
• 2/3 cup pearl barley
• 1 tbsp Worcestershire sauce
• 1/4 tsp dried thyme
• 1 packet beef gravy mix
• 1 bay leaf
• 2 tbsp red wine (optional)
• salt and black pepper, as needed

Stir the sliced carrots, sliced celery, diced green bell pepper, and chopped cooked beef into the pot with the aromatics.

Pour in the reduced sodium beef stock, petite diced tomatoes with their juices, and add the pearl barley, Worcestershire sauce, dried thyme, beef gravy mix, bay leaf, and red wine (if using).

Season with salt and black pepper as needed.

Bring everything to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the barley is tender and the soup has thickened.

I like to taste the soup after 30 minutes and adjust salt or add a splash more Worcestershire if needed.

Step 3: Finish and Serve

• 2 tbsp fresh parsley, chopped (or 2 tsp dried)

Remove the bay leaf from the pot.

Stir in the chopped fresh parsley (or dried parsley if using).

Ladle the hot soup into bowls and serve.

For a more vibrant finish, I love sprinkling a little extra fresh parsley on top before serving.