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Close-up top-down view of a hearty beef barley soup recipe, brimming with tender beef, vegetables, and fresh parsley.

Hearty & Delicious Beef Barley Soup

This hearty beef barley soup is the perfect cozy comfort meal — loaded with tender beef, wholesome barley, and fresh vegetables simmered in a rich, savory broth. Simple to make, nutritious, and freezer-friendly, it’s a satisfying classic that warms you from the inside out.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 2 carrots sliced
  • 1 rib celery sliced
  • 1/2 green bell pepper diced
  • 6 cups beef broth reduced sodium
  • 14.5 oz petite diced tomatoes with juices
  • 1 bay leaf
For the Heartiness
  • 2 cups cooked beef cubed
  • 2/3 cup pearl barley uncooked
For Flavor Enhancers
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp dried thyme
  • 1 packet beef gravy mix
  • 2 tbsp red wine optional
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste

Equipment

  • Large Dutch Oven or Stockpot
  • Cutting board
  • Chef's knife
  • measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion and bell pepper; sauté 5–7 minutes until soft and translucent.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. If using raw beef, brown it in the pot on all sides, then remove and set aside.
  4. Add broth, diced tomatoes, carrots, celery, pearl barley, Worcestershire sauce, thyme, bay leaf, and browned or cooked beef. Stir to combine.
  5. Bring to a boil, then reduce heat and cover. Simmer 40–50 minutes, stirring occasionally, until barley and vegetables are tender.
  6. Remove bay leaf. Stir in red wine (if using) and chopped parsley. Adjust seasoning with salt and pepper to taste.
  7. Serve hot with crusty bread or rolls for a hearty meal.

Notes

For a richer flavor, brown the beef before simmering. Avoid quick-cooking barley to maintain texture. Add mushrooms, potatoes, or mixed vegetables for extra variety. Soup thickens as it cools — thin with broth when reheating. Store in the fridge for up to 4 days or freeze for up to 3 months.