Perfect Beef Barley Soup
What’s for dinner tonight? How about Perfect Beef Barley Soup simmering on the stovetop!
There are nights only a big steaming pot of soup will do.
Cold nights. Nights darkened by the early sunset of daylight savings. Nights you want to sit by the fire with a cup of soup in hand, and a loved one by your side.
Our Perfect Beef Barley Soup recipe is just the sort of soup to serve on brisk winter 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.
My kids are always thrilled to come home to a pot of Perfect Beef Barley Soup sitting on the stove, with slices of Zucchini Parmesan Bread on the side.
Plus, this soup recipe makes a large pot that can feed 8-12 people. It’s a great meal for casual gatherings and also makes wonderful leftovers.
The kind that don’t stay leftover for long.
Give it a go! Perfect Beef Barley Soup might just become a new family staple.
It’s cozy, delicious, and easy to make!
Perfect Beef Barley Soup
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 garlic cloves, minced
- 12 cups beef broth
- 15 ounce can fire roasted diced tomatoes
- 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 sauce pot 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.
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.
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
This is absolutely delicious! I love how much it makes too.
Perfect on a cold day!
can this be prepared in a crockpot?
Hi Liz,
Yes, just make sure to sauté the veggies and brown the beef over the stovetop first. :)