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Wholesome, nourishing and extremely simple to make, this beef barley soup should become a part of your monthly menu rotation. Packed with protein and fibre, it’s the perfect comfort food for any occasion. It’s especially good if you serve this soup with our hearty homemade Rye Bread.
If you are a big soup fan, take a look at our Beef and Cabbage Soup Shchi.
If you are a soup lover, I have no doubt you know what the most important thing is when it comes to soup making. Stock. That’s right soup stock is the foundation of every soup and needs to be done right.
Thankfully, stocks are very easy to make at home. And if you are not the type, go ahead and buy it. Just make sure it’s of great quality.
Second after the stock come the ingredients themselves. You can be as creative as you like with them but let me share with you one of the classics – beef and barley soup.
Simple, clean lines with oodles of flavour on top of being wholesome and filling. Perfect cold weather food!
Making beef and barley soup
Soups are known to be easy to prepare and that’s one of the reasons we all love them. This beef and barley soup is no exception.
Once your stock is ready, the rest is a breeze. It takes about 25 minutes for the soup to come together.
To the stock with the cooked beef, add the plump barley and cubed potatoes and cook for 20 minutes until the barley is soft but holds its shape. I did all this in a This is an affiliate link.Dutch oven.
I like to sauté my carrots, onions and celery separately in a tablespoon of butter. This simple step adds so much flavour. It also prevents the vegetable from becoming too soft if they were to cook in the soup from the beginning.
I also add a clove of garlic to the mix at the end and sauté for half a minute longer.
Recipe Tips and Notes
- As I mentioned above, one of the best things you can do to improve the overall taste is to make your own stock. And I love using my This is an affiliate link.Instant Pot for that. So much quicker! Just 30 minutes on high pressure and you’ve got the most delicious broth.
- What makes stock rich in flavour and extra delicious is bones. Unfortunately they are not as easy to buy in supermarkets. My advice is save and freeze the bones from your roasts like I did with my Prime Rib or take a trip to your local butcher. However, if you don’t have the time or desire for that, store bought beef broth is also fine. I really mean it. I use prepared stock quite often.
- The chunks of stewing beef normally used in a recipe like this one can come from a variety of cuts such as round, sirloin or chuck roast. It should have some marbling to add more flavour. It should be easy to find already cut into beef cubes, but it’s also easy enough to prepare your own. Short ribs can also be used, especially if they come bone-in since you’ll need them anyway.
- Beef and barley are obviously the key ingredients here but don’t forget about the ones supporting them. Onions, carrots and celery. Without the famous trio of vegetables our soup would never stand a chance. The same goes for the aromatics like bay leaves, peppercorns and a clove of garlic.
- I also like to add 1 or 2 potatoes as they make a thicker, more satisfying soup. That being said, potatoes are optional.
Serving suggestions
This is seriously good comfort food, made to be a meal all on its own. It has everything you need for a hearty and nutritious lunch right in the pot.
I like to sprinkle a bit of black pepper over my soup bowl, along with green onions and fresh parsley or dill. They add a zesty bite and a touch of summer freshness to this cozy soup.
And, of course, a chunk of freshly made bread is always welcome!
And as always, make sure you taste test the soup before serving. Soup needs the right amount of salt to be tasty and a bit more may be needed, especially if you’ve used a low-sodium beef broth.
Storage and leftovers
You can double a soup recipe without doubling the work, which makes them a great choice for batch cooking and storing for later. Fortunately, they freeze wonderfully well and can be kept in the freezer for up to 3 months in an This is an affiliate link.airtight container.
The potatoes and veggies may break down a bit after freezing, but nothing too bad!
The soup can also store in a fridge for 3-4 days. When it is time to reheat (after fully defrosting if you froze it), use your stovetop with a This is an affiliate link.saucepan over medium-high heat.
Add a splash of water or stock to get the desired consistency if it is looking a bit thick. And stir regularly so it doesn’t burn to the bottom of the pot.
More Soup Recipes For Every Taste
- Ham and Pea Soup
- Russian Meatball Soup
- Cheesy Cream of Broccoli Soup
- Creamy Chicken Bacon Gnocchi Soup
- Chicken Vegetable Soup
Beef Barley Soup
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
For the stock
- 1-2 beef bones , ribs if available
- 700g / 1½ lbs cubed beef such as stewing beef
- 1/2 onion
- 1 carrot
- 2 celery stalks
- 2 This is an affiliate link.bay leaves
- 4-5 peppercorns
- salt, a pinch
- 1½ litre / 10 cups water
For the soup
- 100g / 1/2 cup pearl barley
- 2 potatoes, medium, cubed
- 1 tbsp butter
- 1-2 carrots
- 1/2 onion, chopped
- 2 celery stalks
- 1 clove garlic
- salt to taste
- 2 tbsp fresh herbs like parsley or dill, to garnish
- 2 green onion, sliced, to garnish
Instructions
- To make the stock combine the ingredients and cook over low heat for 1 hour-1.5 hours skimming the foam, which will rise to the surface once in a while. Alternatively, this could be done in Instant Pot, which will cut down the cooking time to 30 minutes on high pressure plus 20-23 for the Instant Pot to come to pressure. Alternatively, skip the first step and use already prepared beef or chicken broth. (See recipe notes at the bottom for instructions.)
- Once the stock is done remove the beef with a slotted spoon and set aside. Strain the broth through a fine sieve for a clear broth. Discard the vegetables and spices.
- Set the pot with the stock and cooked beef over medium heat and add the pearl barley and potatoes, cook for 20 minutes until tender.
- Meanwhile chop the other half of the onion, slice carrot and celery and sauté in butter until tender and the onions are slightly caramelized. Stir into the soup for the last 5 minutes of cooking, check for seasoning and add more salt if needed, then serve the soup topped with fresh parsley or dill and green onions.
Notes
- The recipe timing is given without the stock making. Add 1.5 hours if making your own stock.
- If not making your own stock, use 1.5 litres/1.5 Q of prepared beef stock and cook the beef in it for 20 minutes before adding barley and potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup was absolutely delicious and the homemade stock can’t be beat! I served with a loaf of homemade crusty sourdough. It was the perfect winter dinner. Thanks for this recipe!
My pleasure, Susan! I agree when it comes to soups, homemade stock is everything.
Thank you :)))
My pleasure!
I love soup and trying new recipes, this beef barley soup is amazing and super easy to make. 🙂
So glad to hear it, Matt!
This is soon to be my husband’s favorite recipe! I can’t wait to give this a try! So excited!
Enjoy, Beth!
I love how budget friendly this soup is too! Definitely agree with having bread to soak up all that goodness with.
Yes! I 100% agree, soups are generally so budget friendly and I love them for it!