Beef Barley Soup

Beef barley soup is a hearty, comforting meal with tender beef, vegetables, and wholesome barley. Slow-simmered for rich, deep flavor, it’s perfect for a cozy weeknight or Sunday dinner. Leftovers reheat beautifully, making it a family favorite time and time again.

Love More Soup Recipes? Try My Ground Beef and Cabbage Soup or this Cheeseburger Soup next.

Why You’ll Love This Recipe

Packed with tender, flavorful beef and perfectly chewy barley that soaks up every bit of the rich broth, this soup is pure comfort in a bowl. The combination of vegetables, beef, and barley creates a hearty meal the whole family will love. Make a big batch on Sunday and enjoy satisfying leftovers all week long.

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Ingredients You’ll Need

For the Soup Base:

• 1 tablespoon olive oil
• 1 onion, chopped (any onion works, I use whatever’s not sprouting)
• 1 clove garlic, minced
• 2 carrots, sliced (baby carrots work fine, just chop them up)
• 1 rib celery, sliced
• 2 cups cooked beef (leftover roast is perfect)
• 6 cups reduced-sodium beef broth

For Extra Flavor:

• 1 can (14.5 oz) petite diced tomatoes, with juices
• ½ green bell pepper, diced (red works too, green’s just cheaper)
• ⅔ cup pearl barley
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon dried thyme leaves
• 1 packet beef gravy mix (this is the secret, don’t skip it)
• 1 bay leaf
• 2 tablespoons red wine (whatever you’ve got open)
• 2 tablespoons chopped fresh parsley (dried is fine)
• Salt and black pepper

Real Talk: I’ve made this with leftover pot roast, rotisserie chicken (yeah, it’s not beef anymore but who cares), and even leftover steak from dinner. Use what you have. The world won’t end.

Why These Ingredients Work

Okay, so the pearl barley is what makes this soup actually filling. My kids can eat bowls of regular vegetable soup and still claim they’re starving. This? They eat one bowl and they’re done. The barley swells up and gets this chewy texture that’s oddly satisfying.

That gravy packet though – my mother-in-law about had a heart attack when she saw me use it. “That’s cheating!” she said. Listen, it works and I’m not spending three hours making stock from scratch on a Tuesday. The packet gives it this rich, beefy flavor without all the work.

The tomatoes add this little tang that cuts through all the richness. And the Worcestershire? Don’t even think about leaving it out. It’s like the difference between a good burger and a great burger.

Essential Tools and Equipment

You need a big pot. That’s it. I use my old Dutch oven but any large soup pot works. Sharp knife for chopping stuff. Cutting board. A wooden spoon because it won’t scratch your pot. That’s literally it.

Don’t overthink this part. I’ve made this soup with a butter knife when my good knives were all dirty. It still worked.

How To Make Beef Barley Soup

Step 1: Build Your Flavor Base

Heat your olive oil in the pot over medium heat. Toss in the onion and garlic. Cook them until they smell good and look soft – maybe 3-4 minutes. Don’t stress about perfect browning or anything fancy.

My onions always end up slightly burnt on the edges because I get distracted by kids asking for snacks. Still tastes great.

Step 2: Add Everything Else

Here’s where it gets easy. Dump in the carrots, celery, beef, broth, tomatoes (don’t drain them), bell pepper, barley, Worcestershire, thyme, that gravy mix, bay leaf, and wine if you’re using it. Stir it all around.

I usually forget something and have to fish the bay leaf out of the pantry while everything’s already cooking. It happens.

Step 3: Simmer to Perfection

Bring it to a boil – it’ll bubble up pretty good. Then turn the heat down low, cover it, and let it simmer for 40-50 minutes. The barley needs time to get tender.

I set a timer because I will forget and remember an hour later when I smell something weird. The soup’s fine, just thicker.

Step 4: Final Touches

Fish out that bay leaf before someone bites into it and thinks you’re trying to poison them. Taste it and add salt and pepper. Then stir in the parsley.

The parsley is mostly for color because this soup is pretty brown without it. Fresh is prettier but dried works just fine.

Step 5: Serve and Enjoy

Ladle it into bowls. Put some crackers on the table. Watch everyone actually finish their dinner for once.

You Must Know

Rinse the barley first. I skipped this step exactly once and the soup got this weird gummy texture. Just rinse it in a strainer. Takes two seconds.

Personal Secret: I always make this when one of the kids is sick because it’s the only thing they’ll eat. The steam helps with stuffy noses and it’s got enough vegetables that I don’t feel guilty about their nutrition.

Pro Tips & Cooking Hacks

Want it richer? Brown some extra beef before you add the onions. I do this when I’m feeling ambitious, which is about once a month.

If your vegetables are mushy (like mine usually are), add the carrots and celery about 10 minutes after everything else. I never remember to do this but I should.

Don’t let it boil hard once the barley’s in there. It’ll turn into mush. Ask me how I know.

Chicken works instead of beef. So does turkey. I’ve even used leftover pork roast. It’s soup, not rocket science.

Flavor Variations & Creative Swaps

Italian Style: Add a can of white beans and some oregano. My Italian neighbor does this and acts like it’s completely different soup. It’s good though.

Mushroom Version: Cook some sliced mushrooms with the onions. My husband loves this version, I think mushrooms taste like dirt.

Spicy: Add a chopped jalapeño. My oldest kid dares me to make it spicy then complains the whole time he’s eating it.

Fancy Herbs: Use fresh rosemary instead of thyme. Smells amazing, tastes good, costs three times as much.

Make-Ahead Options

This soup is better the next day. I’m serious. Make it Sunday, eat it Monday, and it tastes like you’ve been cooking it for hours.

Freezer Deal: It freezes for months. The barley gets a little weird but it’s still good. I portion it out in those cheap plastic containers and we have homemade soup whenever someone’s sick.

Prep Smart: Chop everything Saturday night if you want to be fancy. I usually don’t because Saturday nights are for wine and Netflix, not vegetable prep.

Recipe Notes & My Baker’s Tips

The soup gets thick as it sits. That’s normal. Just add more broth when you reheat it. I actually like it thick but my kids complain.

If you don’t have cooked beef, use raw chunks of chuck roast. Brown them first, then keep going. It’ll take longer to cook but tastes great.

That gravy mix is not negotiable. I’ve tried making it without and it’s just not the same. Sometimes shortcuts work.

Perfect Serving Suggestions

We eat this with grilled cheese sandwiches made with whatever cheese is in the fridge. Sometimes that’s fancy cheese, sometimes it’s American singles. Both work.

Crusty bread is nice if you’re feeling fancy. Crackers work fine. My kids dip Goldfish crackers in it and I’ve stopped caring.

Dress It Up: My sister puts sour cream on top and acts like she’s at a restaurant. My kids think she’s weird but whatever makes you happy.

How to Store Your Beef Barley Soup

Fridge: It keeps for about 4 days covered. Gets thicker every day but still tastes good. Just add some water or broth when you reheat it.

Freezer: I freeze it in old yogurt containers and it keeps for months. Label them unless you like mystery meals.

Reheating: Low heat on the stove, stir it around. Don’t microwave it unless you want half of it nuclear and half still cold.

Allergy Information

Gluten: That gravy mix probably has gluten. Check the package if it matters to you. You can use cornstarch mixed with water instead but it won’t taste as good.

Other Stuff: It’s got beef broth so not vegetarian obviously. No dairy unless you add some on top.

Questions I Get Asked A Lot

Can I use the thick barley instead of pearl barley?

Sure, but it takes way longer to cook. Like over an hour. Pearl barley is faster and gets softer.

What if I don’t have leftover beef?

Buy some chuck roast and cut it up. Brown it in the pot first. Takes maybe 20 minutes longer but works fine.

Can I make this in my slow cooker?

Yeah. Cook the onions first on the stove, then dump everything in the slow cooker. Low for 6-8 hours. Easy.

Why is my soup so thick?

The barley soaks up liquid like crazy. Just add more broth. It’s not ruined.

Does this really freeze well?

It freezes great. Thaw it in the fridge overnight and heat it up slowly. Might need more liquid but it tastes fine.

💬 Made this soup? Let me know how it went! Did your kids actually eat vegetables for once?