Beef Barley Soup

5 from 5 votes

Wholesome, nourishing and extremely simple to make, this beef barley soup should become a part of your monthly menu rotation.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, European

Keyword: beef barley soup

Servings:

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.

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.