Beef Barley Soup Recipe
by Sommer Collier — last updated on Feb 6, 2025 
Beef Barley Soup Recipe – There’s nothing quite as comforting as a hearty bowl of beef and barley soup. Packed with tender chunks of beef, wholesome barley, and a medley of aromatic vegetables, this classic dish is the perfect way to warm up on a chilly day.
Why We Love This Beef Barley Soup Recipe
There are nights when 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 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. My kids are always thrilled to come home to a pot of beef barley soup sitting on the stove, with Cheesy Garlic Pull Apart 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! Vegetable Beef Barley Soup might just become a new family staple. It’s cozy, delicious, and easy to make.
Ingredients You Need
- Olive oil – to saute the veggies
- Beef chuck roast – cut into bite-sized pieces
- 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 called 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
How to Make Classic Beef Barley Soup
- 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.
- While the veggies are cooking, cut the beef into cubes. Then push all the vegetables to the side of the pot and add the stew meat to the center of the pot. Brown the meat for about five minutes.
- Once the beef is browned, add in the broth, tomatoes, and all the seasonings. Stir it all together.
- 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 you have tender beef and plump barley grains. Make sure to stir occasionally, but let simmer for about 30 minutes.
- Salt and pepper to taste and serve warm!
Get The Full (Printable) Recipe Below For How To Make Beef Barley Soup with Vegetables!
Recipe Variations
- Vegetables – Add more veggies like mushrooms, potatoes, bell peppers, or zucchini for extra flavor and nutrition.
- Tomato-Free – Omit the diced tomatoes and add an extra cup of beef broth for a more traditional take.
- Spicy – Increase the crushed red pepper or add a dash of hot sauce for a bolder, spicier soup.
- Gluten-Free – Swap out the barley for brown rice or quinoa to make it gluten-free.
Serving Suggestions
This hearty Beef and Barley Soup is the perfect meal for chilly evenings, whether you’re craving a cozy winter dinner or a satisfying dish to welcome the first signs of spring. With rich, savory flavors and wholesome ingredients, it’s a comforting classic that comes together in just over an hour—making it great for any night of the week!
Ladle the hot soup into large bowls and serve with thick slices of crusty garlic bread, warm dinner rolls, buttery biscuits, grilled cheese, or cheddar bay biscuits! for the ultimate comfort meal.
Want to add even more goodness to your table? Pair this soup with a crisp green salad, air fryer Brussels sprouts, or a side of crispy roasted potatoes for a well-rounded feast!
Tips & Tricks
- If the beef is still tough after cooking, let it cook a little bit longer! It will get tender when cooked for extra time.
- You can use quick-cooking barley here, just make sure that the beef is tender before adding the barley since quick-cooking barley will take around just 12 minutes to cook!
- Keep your veggies a little bit bigger when you are chopping them since they are going to be simmering for a good amount of time!
Frequently Asked Questions
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.
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.
Vegetable 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!)
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.
Looking for More Soup Recipes? Be Sure to Try:
- The Best Beef Stew Recipe
- French Onion Soup
- Chicken Noodle Soup
- Cream of Chicken Soup (and Condensed)
- Polish Dill Pickle Soup
- Chicken Tortellini Soup
- African Peanut Soup (Maafe)
- Beef and Lentil Stew Recipe
- Italian Sausage Tortellini Soup
- Slow Cooker Ropa Vieja (Cuban Beef) Recipe
- Slow Cooker Beef Stroganoff Recipe
- Ham and Cabbage Soup
Get The Full (Printable) Recipe Below For How To Make Beef Barley Soup with Vegetables!
Beef Barley Soup Recipe
Video
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.
Awsome, nutritious soup. I love your food picture that is clear and easily retractable. Thank you for your nice post.
this beef soup has amazing flavors and I love the amount of vegetables that are in it as well!
Such a hearty and delicious soup! My family would love it!
Delicious, cozy goodness! Thank you for sharing!
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.
Hi Maria,
You can use regular canned diced tomatoes. You do lose a bit of grilled or slightly charred flavor, but it doesn’t make or break the recipe. :)
thanks for your help, i really appreciated.
Carrots, celery, onion and garlic – these aromatics really build up the base flavor of the soup
Such a fantastic soup recipe that includes all of my favorite things!