Homemade Beef Barley Soup is a meal all by itself, but we like to have grilled cheese sandwiches to enjoy as well. The soup freezes great too!
Homemade Beef Barley Soup Recipe
Today I’m sharing with you a favorite recipe for Beef Barley Soup and it came really good. We had it last week again with ham and cheese grilled sandwiches and it made a great meal.
My family loves homemade soup for dinner. During the cold months we will have soup at least once a week. I’ll even make soup during the summer!
It’s a very easy recipe to make too. Most of the recipes I share with you are easy…at least I think so. I don’t like complicated recipes or even recipes that call for a lot of ingredients. My time in the kitchen is limited on most nights and I really do need to get dinner on the table fast!
Helpful Kitchen Tools
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- Measuring cups – liquid measuring cups
- Measuring spoons and dry measuring cups
- Cast Iron Stock Pot – my very favorite!
How to Make Beef Barley Soup Recipe
- 1 pound beef stew meat
- 1/2 cup chopped carrots
- 1/2 cup celery
- 1 clove garlic; chopped
- 3 cans beef broth
- 1 cube beef bouillon
- 2/3 cup dry barley
- 1 tbsp vegetable oil
- salt and pepper to taste
- 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.
Let’s Get Cooking!
Slice the beef into smaller bite sized pieces. We’re not making stew here!
Chop the carrots and celery also into bite sized pieces. You want about 1/2 cup of each.
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.
After the beef has cooked for about an hour and is tender add the barley. Continue to cook for another 30 minutes until the barley has puffed up.
This soup freezes well also. Which is nice as I can send the leftovers to work with my hubby or use the leftovers for another meal on really busy nights.
Beef Barley Soup is an amazing hearty recipe you can serve for dinner with crackers, fresh baked bread or even grilled cheese sandwiches.
A few other Homemade Soup Recipes you might enjoy:
This soup freezes well.
Serving Size: 1
Amount Per Serving: Calories: 210 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 75mg Sodium: 1085mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 28g
This soup freezes well.