Description
Beef barley soup is a rich and comforting classic made with tender chunks of beef, hearty barley, and flavorful vegetables simmered in a savory broth. Perfect for cozy nights or family dinners, this satisfying soup delivers warmth, nutrition, and timeless flavor in every spoonful.
Ingredients
Scale
For the Soup:
- 2 lbs chuck roast, cut into 1-inch cubes
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery ribs, diced
- 3 tsp minced garlic
- 3 tbsp tomato paste
- 9 cups (72 oz) beef broth
- 1 cup pearl barley
- Fresh parsley, chopped (for garnish)
Optional Add-ins:
- 1 cup diced potatoes
- 1 cup chopped kale or green beans
- 1 tsp thyme or smoked paprika
Instructions
- Season beef cubes with salt and pepper.
- Heat olive oil in a large Dutch oven over medium heat. Add beef and brown on all sides for 7–8 minutes.
- Pour in beef broth, scraping up browned bits from the bottom of the pot.
- Add onions, carrots, celery, garlic, and tomato paste. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for about 1 hour, or until beef is tender.
- Add barley, cover again, and cook for another 30 minutes, or until barley is tender.
- Garnish with chopped parsley and serve warm.
Notes
- For gluten-free soup, substitute barley with rice or quinoa.
- Deglaze the pot well to incorporate all flavor from the browned bits.
- Use vegetable broth and mushrooms for a vegetarian version.
- Add potatoes or kale for a heartier texture.
- Soup thickens as it cools add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg