When it comes to hearty and satisfying meals, few dishes compare to this warm, Homemade Beef Barley Soup with tender meat, grains, and fresh vegetables.
This classic recipe is the ultimate comfort food, perfect for chilly days or whenever you’re craving something cozy and nourishing. Easy to prepare and full of rich flavors, it’s a dish your whole family will love.
This another one of my favorite Fall Soup Recipes that also freezes great too.
My family loves homemade soup for dinner. During the cold fall and winter months we will have soup at least once a week.
This recipe is versatile enough to customize with your favorite vegetables or grains, making it a go-to option for satisfying meals any time of year.
The leftovers are just as delicious, making it ideal for meal prep or freezing for later. With its hearty ingredients and comforting taste, this soup is sure to become a household favorite.
Table of Contents
Beef Barley Soup Pioneer Woman
This recipe is similar to beef barley soup pioneer woman, but of course, I have my own spin on making the recipe perfect for my family!
Especially soups that are hearty like this recipe where it's really like a meal than just a bowl of soup. Soup is a great addition to any weekly meal plan all year long!
You'll only need to add a few crackers, homemade biscuits or even homemade French bread spread with garlic butter to complete this meal.
Why You'll Love this Recipe
Comforting and Hearty: Combines tender beef, wholesome barley, and fresh vegetables for a satisfying, warming meal.
Easy to Prepare: Simple steps make it accessible for cooks of all skill levels.
Versatile: Easily customizable with different vegetables, grains, or seasonings to suit personal tastes.
Freezer-Friendly: Perfect for meal prep, with leftovers that freeze and reheat beautifully.
Family-Friendly: A crowd-pleaser that’s nourishing and delicious for every one.
Perfect for Any Season: Ideal for chilly evenings or as a comforting dish year-round.
Helpful Kitchen Tools
Overmont Enameled Cast Iron Dutch Oven - 5.5QT Pot with Lid Cookbook & Cotton Potholders - Heavy-Duty Cookware for Braising, Stews, Roasting, Bread Baking red
Dry Barley Grain by Goya, Pearl Barley, Pantry Staples, Cebada, Barley for Cooking, Cereal, and Soup, High in Fiber, Nutritious and Versatile, 16oz. BagKnorr Beef Bouillon Cubes 2.3 Oz (Pack of 1)
Recipe Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Beef stew meat
- Chopped carrots
- Celery
- 1 clove garlic; chopped
- Beef broth
- Beef bouillon
- Dry barley - you can find barley with the other dried beans or vegetables in your local grocery store.
- Vegetable oil
- salt and pepper to taste
Recipe Variations and Substitutions
- Add diced potatoes, parsnips, or turnips for extra heartiness.Include leafy greens like spinach or kale for added nutrition.
- Stir in frozen peas or green beans toward the end of cooking for a touch of sweetness.
- Substitute beef with chicken or turkey for a lighter option.
- Add diced tomatoes or tomato paste for a slight tang and heartier broth.
Step-by-Step Directions
Step 1: To prepare the beef, carefully slice it into smaller bite-sized pieces. This will make the dish easier to eat and will help ensure that each bite is perfectly tender.
Step 2: Make sure to chop the carrots and celery into small, bite-sized pieces for the best texture. You'll want about ½ cup of each.
Step 3: Start by heating the oil in a heavy pot or Dutch oven over medium heat. Add the beef and brown it thoroughly. Once the meat is browned, toss in the carrots, celery, and garlic. Cook for a few minutes more to soften the vegetables slightly.
Step 4: Then, pour in the beef broth and add the bouillon cube. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about an hour, or until the meat is deliciously tender.
Quick Tip
When cooking with barley and other grains, it's always best to rinse and wash away any debris or dust before adding directly to the soup.
Add the Dry Barley
Step 5: After the beef has cooked for about an hour and is tender, add the barley. Continue cooking for another 30 minutes, checking periodically until the barley is plump and tender
Before You Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Barley does not need to be cooked or even soaked before adding it to soup. It will become soft during the cooking process.
Rich in vitamins and minerals, barley is a very healthy grain. It's also high in fiber which helps with digestion and might even help you feel fuller after enjoying a bowl of barley soup!
Yes, beef barley soup freezes well, making it perfect for meal prep or saving leftovers. For best results, cool completely before freezing in airtight containers and, if preferred, freeze without the barley to add fresh when reheating.
Storing and Reheating Tips
Refrigerator: Divide the soup into individual or meal-sized portions using freezer-safe containers or resealable freezer bags. Leave some space at the top of the container to allow for expansion as the soup freezes.
Freezer: Transfer the cooled soup to a freezer-safe container, ensuring it’s sealed tightly, and place it in the freezer. Properly stored, the soup will remain fresh for up to three months.
Thawing and Reheating: Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop over low to medium heat, stirring occasionally to ensure even heating. If you’ve frozen the soup without barley, add freshly cooked barley during reheating.
- Set contains: (1) 7 cup tall round food storage containers with Mineral Blue TrueSeal lids
More Recipes to LOVE
Homemade French Bread is so easy to make and ready in under an hour! Don’t forget to serve Homemade Garlic Butter to go along with the bread or biscuit you’re serving.
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Homemade Beef Barley Soup
Ingredients
- 1 pound beef stew meat
- ½ cup carrots chopped
- ½ cup celery chopped
- 1 clove garlic; minced
- 3 cans beef broth
- 1 cube beef bouillon
- ⅔ cup barley
- 1 tablespoon vegetable oil
Instructions
- Slice the beef into small cubes.
- In a heavy pot or Dutch oven over medium heat, add the oil and brown the beef.
- When the meat is browned, add the carrots, celery and garlic and continue cooking for a few minutes.
- Add the beef broth and bouillon cube and bring to a boil.
- Reduce the heat to low and continue to simmer until the meat is soft; about an hour.
- Add the barley and continue to cook on low another 30 - 35 minutes.
- Add salt and pepper to taste.
Notes
This recipe has been updated since it first appeared in 2015 with new photos, a new printable recipe card that includes nutritional information and new information. I hope you enjoy the updates as much as I enjoyed working on them!
Karen Corinha says
Added 1/2 cup chopped onion to this recipe. And a little Maggie seasoning to bolster flavor! So good.
Lois says
That sounds good! I'm not a big fan of onions in soup, but I love how you made the recipe your own! Thank you for visiting!
Catherine Sokolowski says
It's finally starting to feel like soup weather. I have been looking for a beef barley soup recipe. Yours look perfect. Thanks for sharing!
Lois says
I hope you enjoyed the recipe. It's one of our favorites!
angle says
I love this! Especially the leaves and feather ones. I’m definitely going to make some. While I’m doing it, I think I’ll make a few unscented ones for brown sugar disks too.. This is my blog http://chirowellnessnatural.com if you want to visit!
Madonna/aka/Ms Lemon of Make Mine Lemon says
Barley sounds good.
Summer Nicole says
This looks delicious! I am excited to try making it soon! 🙂
Jeannie says
Soup is a winter staple around here. I've not used Barley before, but I'm game to try it. Thanks for partying at For What It's Worth-jeannie.
Catherine says
Delicious and comfort for this cold weather. xo Catherine
Ann says
This looks wonderful!
Patty Anderson says
Love your soup recipe and it looks delicious Lois.