If you’re searching for a truly satisfying, comforting meal that comes together with minimal fuss, look no further than this Easy Beef Barley Soup Recipe. Brimming with tender beef, wholesome barley, and a medley of colorful vegetables, this soup is the definition of hearty home cooking. Each spoonful delivers rich, savory flavors and a cozy warmth that makes it ideal for chilly nights, family dinners, or whenever you crave a taste of nostalgia. Whether you’re a seasoned home chef or a beginner, you’ll love how simple and rewarding it is to bring this classic soup to your table.

Easy Beef Barley Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Easy Beef Barley Soup Recipe plays a key role in building layers of flavor, texture, and color. With a handful of pantry staples and fresh produce, you’ll create a soup that’s both nourishing and deeply satisfying. Take a peek at what you’ll need—and why each item matters!

Beef Stew Meat (1 1/2 pounds): Cut into bite-sized pieces, this adds rich flavor and protein, making the soup wonderfully hearty.
Olive Oil (2 tablespoons): Helps sear the beef and sauté vegetables, lending a subtle fruitiness and healthy fats.
Onion (1 large, diced): Builds a savory base and sweetness that anchors the soup’s flavor.
Garlic (3 cloves, minced): Adds aromatic depth and a punch of classic comfort.
Carrots (3, sliced): Contribute sweetness, color, and a tender bite.
Celery (3 stalks, sliced): Offers crunch and an earthy balance to the other vegetables.
Beef Broth (8 cups): The backbone of the soup, providing a savory, meaty depth.
Diced Tomatoes (1 can, 14 oz): Add acidity, brightness, and a slight tang to round out the flavors.
Pearl Barley (3/4 cup, rinsed): The star grain, giving the soup a chewy, nutty texture that thickens it beautifully.
Dried Thyme (2 teaspoons): Lends a subtle, earthy herbaceousness.
Dried Parsley (2 teaspoons): Provides a gentle, fresh lift to the soup’s overall flavor.
Bay Leaves (2): Infuse the broth with a classic, aromatic depth.
Salt and Black Pepper (to taste): Essential for bringing all the flavors together harmoniously.
Frozen Peas (1 cup, optional): Stirred in at the end for a pop of sweetness and vibrant green color.
Fresh Parsley (chopped, for garnish): Brightens each bowl with fresh flavor and an inviting look.

How to Make Easy Beef Barley Soup Recipe

Step 1: Sear the Beef

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the beef stew meat in a single layer, working in batches if needed. Sear the pieces on all sides until browned—about 5 to 7 minutes. This step is crucial for developing deep, savory flavor, so don’t rush it! Once browned, transfer the beef to a plate and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté these vegetables for about 5 minutes, stirring occasionally, until they’ve softened and become fragrant. Scrape up any brown bits from the bottom of the pot, as these add extra flavor to your soup.

Step 3: Combine and Simmer

Return the browned beef (and any juices) to the pot with the vegetables. Pour in the beef broth and the can of diced tomatoes, then add the rinsed pearl barley, dried thyme, dried parsley, bay leaves, and a generous pinch of salt and black pepper. Give everything a good stir, then bring the pot to a boil.

Step 4: Slow Simmer

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 1 hour, stirring occasionally. This slow simmer is where the magic happens: the beef becomes meltingly tender, the barley plumps up, and all the flavors meld together into a hearty, comforting bowl.

Step 5: Add Peas and Finish

If you’re including peas, stir them into the pot during the last 5 minutes of cooking. This keeps them vibrant and just-cooked, adding gorgeous color and sweetness. Before serving, don’t forget to remove the bay leaves—no one wants to bite into one of those! Taste the soup and adjust seasoning with more salt and pepper as needed.

How to Serve Easy Beef Barley Soup Recipe

Garnishes

A sprinkle of fresh, chopped parsley on top is the simplest way to bring a burst of color and brightness to your Easy Beef Barley Soup Recipe. For an extra touch, you can also add a swirl of good olive oil or a dusting of grated parmesan—each accentuates the soup’s rustic charm.

Side Dishes

This soup is a meal on its own, but it pairs wonderfully with warm, crusty bread—think a rustic sourdough or a buttery dinner roll to soak up every last drop. A crisp green salad with a tangy vinaigrette also makes a lovely, refreshing side that balances the soup’s richness.

Creative Ways to Present

Try serving this Easy Beef Barley Soup Recipe in deep, oversized mugs for cozy evenings by the fire, or ladle it into individual bread bowls for a fun, edible twist. Top each portion with extra herbs or even a dollop of sour cream for a little extra flair at the table.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the refrigerator for up to 4 days. Allow the soup to cool to room temperature before transferring it to airtight containers. This Easy Beef Barley Soup Recipe actually tastes even better the next day, as the flavors continue to deepen!

Freezing

This soup freezes exceptionally well, making it perfect for meal prep. After cooling, ladle the soup into freezer-safe containers or resealable bags (leaving a little room for expansion). Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring occasionally. As the barley tends to absorb liquid, you may want to add a bit more broth or water to restore the desired consistency. Alternatively, microwave individual servings in a microwave-safe bowl until hot.

FAQs

Can I use a different cut of beef?

Absolutely! While beef stew meat is convenient and flavorful, you can also use chuck roast cut into cubes, or even leftover roast beef for a quick shortcut. The key is to choose a cut that becomes tender with simmering.

Is it possible to make this soup vegetarian?

Yes! Simply omit the beef and substitute with extra mushrooms or beans for protein. Use vegetable broth instead of beef broth, and you’ll still enjoy a rich, hearty barley soup packed with flavor.

Can I prepare Easy Beef Barley Soup Recipe in a slow cooker?

Definitely. After searing the beef and sautéing the vegetables (for best flavor), transfer everything to a slow cooker. Cook on low for 6 to 7 hours until the beef is tender and the barley is cooked through. Add peas near the end, just as with the stovetop method.

How do I prevent the barley from getting mushy?

Pearl barley holds its shape well, but to avoid overcooking it, keep an eye on the soup as it simmers. If you prefer firmer barley, add it about halfway through the cooking time rather than at the beginning.

What can I do if my soup thickens too much?

It’s natural for the barley to soak up liquid as the soup sits. If your Easy Beef Barley Soup Recipe becomes too thick, simply stir in a bit more beef broth or water when reheating until you reach your preferred consistency.

Final Thoughts

There’s something truly special about sharing a big pot of homemade soup with loved ones, and this Easy Beef Barley Soup Recipe is sure to become a favorite in your home. Give it a try—you’ll be amazed at how easy and rewarding it is to make a bowl of comfort that everyone will rave about!

Easy Beef Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

Author: Emma
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Easy Beef Barley Soup is a hearty and comforting dish, perfect for chilly days. Packed with tender beef, nutritious barley, and fresh vegetables, it delivers a warm and flavorful meal that’s both satisfying and wholesome.

Ingredients

Scale

Meat and Oil

1 1/2 pounds beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil

Vegetables

1 large onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 cup frozen peas (optional)
fresh parsley, chopped, for garnish

Liquids and Broth

8 cups beef broth
1 can (14 oz) diced tomatoes

Grains and Seasonings

3/4 cup pearl barley, rinsed
2 teaspoons dried thyme
2 teaspoons dried parsley
2 bay leaves
salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear it until browned on all sides, about 5 to 7 minutes. Remove the beef from the pot and set it aside.
Sauté Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook for about 5 minutes until the vegetables become soft and fragrant.
Combine and Simmer: Return the seared beef to the pot. Add the beef broth, canned diced tomatoes, rinsed pearl barley, dried thyme, dried parsley, bay leaves, salt, and black pepper. Stir to combine all ingredients well.
Cook the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally, until the beef is tender and the barley is cooked through.
Add Frozen Peas and Finish: In the last 5 minutes of cooking, stir in the frozen peas if using. Remove the bay leaves before serving to ensure no tough leaves remain in the soup.
Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a fresh and vibrant finish. Serve hot and enjoy your hearty beef barley soup.

Notes

The soup thickens as it sits; add extra broth when reheating to reach desired consistency.
For a deeper, richer flavor, add a splash of red wine while sautéing the vegetables.
This recipe can be adapted for slow cooking by combining all ingredients and cooking on low for 6 to 7 hours.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Soup, Main Course
Method: Stovetop, Simmering
Cuisine: American