A Spicy Perspective

Beef Barley Soup Recipe with Vegetables

Beef Barley Soup Recipe with Vegetables – Loaded with vegetables, chunks of tender beef, and herbs. This simple soup recipe is easy to make and so inviting!

beef and barley soup close up in a bowl

Barley Soup For Chilly Nights

What’s for dinner tonight? How about Classic Beef Barley Soup simmering on the stovetop!

There are nights only a big steaming pot of soup will do.

Cool nights. Nights darkened by early sunsets. Nights you want to sit by the fire with a cup of soup in hand, and a loved one by your side.

Our Beef Barley Soup Recipe is just the sort of soup to serve on brisk evenings.

It’s hearty, rich, and packed with chunky goodness. Made with fresh ingredients, this is a healthy meal you can feel great about feeding your family.

barley soup recipe in a large soup pot

Beef Soup Love 

My kids are always thrilled to come home to a pot of beef barley soup sitting on the stove, with slices of Zucchini Parmesan Bread and a Classic Wedge Salad on the side.

This soup recipe makes a large pot that can feed 8-12 people. It’s a great comfort food meal for casual gatherings and also makes wonderful leftovers…. The kind that doesn’t stay leftover for long.

Give it a go! Classic Beef Barley Soup might just become a new family staple. It’s cozy, delicious, and easy to make.

barley soup with vegetables front view

Vegetable Beef Barley Soup Ingredients

Ingredients

  • Olive Oil – to saute the veggies
  • Beef Chuck Roast – cut into chunks
  • Sweet Onion – peeled and chopped
  • Sliced Carrots – to add a touch of sweetness
  • Sliced Celery – to round out the overall flavor
  • Garlic Cloves – fresh is always best
  • Beef Broth – you could buy low sodium or a salt-free option
  • Fire Roasted Diced Tomatoes – the kind with the little bits of char on the tomato chunks
  • Dried Barley – sometimes call pearl barley
  • Fresh Thyme Leaves  – or dried 
  • Fresh Chopped Rosemary Leaves – or dried
  • Crushed Red Pepper – optional to add a little kick you can add a whole teaspoon for a more spice
  • Salt and Pepper – as needed
vegetable beef barley soup

How to Make Classic Beef and Barley Soup

Step by Step

  1. Saute the onions and tablespoon olive oil in a saucepot (or dutch oven) at medium-high heat for a couple of minutes. Then stir in the carrots, celery, and garlic, and cook for a few more minutes.
  2. While the veggies are cooking, cut the beef into cubes. Then push all the vegetables to the side of the pot and add the beef chunks to the center of the pot. Brown the meat for about five minutes.
  3. Once the beef is browned, add in the broth, tomatoes, and all the seasonings. Stir it all together.
  4. Cover the pot and bring it to a boil. If you need to, you can lower the heat to simmer. Once covered, let this soup simmer until the barley and beef are tender. Make sure to stir occasionally, but let simmer for about 30 minutes.
  5. Salt and pepper to taste and serve warm!

Get The Full (Printable) Recipe Below For How To Make Classic Beef Barley Soup Recipe with Vegetables!

Easy beef soup with vegetables

Frequently Asked Questions

Is there a way to lessen the sodium in this recipe?

Yes, you can purchase low sodium broth or sodium-free broth. If you are sensitive to sodium check the cartons of each brand of broth to select the lowest option.

Can Beef Barley Soup be prepared in a crockpot?

Yes, just make sure to sauté the veggies and brown the beef over the stovetop first. Then mix the ingredients in the crockpot and cook on low for 7-9 hours.

How long will this last? Does this soup make a good leftover?

Barley Beef Soup makes a wonderful leftover! This recipe can be stored in the fridge for 4 to 6 days in an airtight container. This soup also freezes well, so you can store it in the freezer for up to 6 months. The night before you want to reheat it, place it in the refrigerator to thaw overnight. (Make sure to mark the date that you put it in the freezer for so you know how long it is in there!)

Can I Use Dried Herbs?

I suggest that you use fresh herbs for a more robust flavor, however, you can use dried herbs as well if that is all you have on hand. Generally, use 1 teaspoon of dried herbs for 1 tablespoon of fresh.

What To Serve With This Stew?

This recipe would be great served on top of brown rice or any kind of grain of your choice. The tender chunks of beef paired with the rice make for a great satisfying meal. 

Or try servings it with crusty bread and a salad!

beef soup with barley in cups

Other Warm Recipes To Try:

Check the printable recipe below for the nutrition information including protein, cholesterol, carbohydrates, fiber, and fat (aka monounsaturated fat, polyunsaturated fat, and trans fat).

Print Recipe
4.89 from 18 votes
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Beef Barley Soup Recipe with Vegetables

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Perfect Beef Barley Soup Recipe, loaded with vegetables, chunks of tender beef, and herbs. This simple soup recipe is easy to make and so inviting!
Servings: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 – 3 pounds beef chuck roast
  • 1 large sweet onion, peeled and chopped
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 4 cloves garlic, minced
  • 12 cups beef broth
  • 15 ounces fire-roasted diced tomatoes (1 can)
  • 1 cup dried barley
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 1 tablespoon fresh chopped rosemary leaves (1 teaspoon dried)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

Instructions

  • Place a large saucepot over medium heat and add the olive oil and onions. Saute the onions for 2-3 minutes. Then stir in the carrots, celery, and garlic. Cook for another 3-5 minutes.
  • Meanwhile, cut the beef into small 1/2-inch chunks. Push the veggies to the side of the pot and add the meat. Brown for 5 minutes, stirring once or twice. Then add in the broth, tomatoes, barley, herbs, crushed red pepper, and 1/2 teaspoon salt. Stir well.
  • Cover the pot and bring to a boil. Lower the heat if needed and simmer until the barley is cooked and the beef is tender, stirring occasionally. About 30 minutes.
  • Taste. Then season with salt and pepper as needed.

Video

Nutrition

Serving: 1cup, Calories: 373kcal, Carbohydrates: 27g, Protein: 30g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 78mg, Sodium: 1563mg, Potassium: 903mg, Fiber: 6g, Sugar: 5g, Vitamin A: 5775IU, Vitamin C: 7.7mg, Calcium: 103mg, Iron: 4.6mg
Course: Soup
Cuisine: American
Author: Sommer Collier

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25 comments on “Beef Barley Soup Recipe with Vegetables”

  1. Awsome, nutritious soup. I love your food picture that is clear and easily retractable. Thank you for your nice post.

  2. this beef soup has amazing flavors and I love the amount of vegetables that are in it as well! 

  3. Such a hearty and delicious soup! My family would love it!

  4. Delicious, cozy goodness! Thank you for sharing!

  5. I would like to make this recipe, but I’d like to know where I can buy the ‘fire roasted diced tomatoes’. Could I use regular diced tomatoes instead, or will I be loosing out in the taste? Maria
    P.S. will comment when I’ve made it.

  6. thanks for your help, i really appreciated.

  7. Carrots, celery, onion and garlic – these aromatics really build up the base flavor of the soup

  8. Such a fantastic soup recipe that includes all of my favorite things! 

  9. I seriously love how tasty this is!! Thanks for sharing the recipe!

  10. My family loves this recipe and I’m here to make it again!

  11. One of my favorite soups! 

  12. Classic Beef Barley Soup the best food. Also, so is food that happens after laziness. Like this. I NEED IT.AND, that is SO cool that you’re heading back! Can’t wait to see all the photos!

  13. How many hours can this be put in crockpot 

  14. I’d like November nights to come already! I wonder what makes this recipe so rich?

  15. Delicious!!!!

  16. Pingback: Beef & Barley Vegetable Stew - Home Cooks Classroom

  17. My family enjoyed this soup. I made it with the dried spices and followed the recipe. It did take me more than 15 minutes to do the prep, but maybe I am just slow at cutting and chopping! It does make A LOT of soup. For a small family, you might want to cut the recipe in half. But it is a tasty soup. I will make again some day.

  18. This looks like a good recipe except for the obscene amount of sodium. 1557mg?! I would make my own beef broth if it were available ! Could you recommend a recipe that uses

  19. This is absolutely delicious! I love how much it makes too.

  20. can this be prepared in a crockpot?