Beef & Barley Soup

Nothing says comfort food like a big bowl of healthy, hearty Beef and Barley Soup. This old fashioned soup is packed with tender chunks of beef sirloin, beef broth, tomatoes, pearl barley and lots of vegetables. It’s the perfect heart-warming soup for a cold winter day.

Winter is in full force and I’m always looking for ways to stay warm during these bone-chilling days. This easy stovetop beef barley soup recipe is the answer. It’s a hearty soup that “eats like a meal” and feels like a hug in a bowl. It’s so comforting, meaty and rich almost like a beef stew. It will definitely satisfy your appetite, and with so many healthy ingredients in this soup, it’s good for you too!

You can make this easy beef and barley soup ahead of time since it tastes even better the next day. The flavours meld and the soup thickens which gives it more of a full-bodied flavour. This means you’ll be sitting down to a delicious and satisfying meal in a snap. Perfect for busy weeknights! 

Ingredients Needed to Make Beef & Barley Soup

(Ingredient amounts are listed in the printable recipe card at the bottom of this post)

• Pearl Barley – The perfect grain for this classic beef and barley soup and needs to be cooked before adding to the soup.
• Olive Oil – Just a bit to sauté the beef and vegetables.
• Beef – Tender cuts of beef like beef sirloin, striploin or sirloin stir-fry strips are recommended for this recipe.
• Onions, Carrots, Celery and Green Beans – The ideal vegetables for this soup and cut them in thick uniform shapes so they can withstand the cooking time.
• Potatoes – Any type of peeled potato from yellow fleshed to russet will work well for this recipe.
• Canned Tomatoes – I prefer diced canned tomatoes for the texture they add to the soup; the tomatoes add a bit of acidity and bright flavour which blends nicely with the beef flavour.
• Tomato Paste – Helps to thicken the soup and adds some richness to it.
• Beef Broth – Use good quality broth with a full-bodied flavour to ensure a rich flavour.
• Balsamic Vinegar – A splash of balsamic vinegar elevates the flavours of the soup with a pleasant sweet-tart acidity.
• Bay Leaf – One leaf is all you need to season the soup; just be sure and remove it before serving the soup.
• Oregano, Salt and Pepper – The basic seasonings for the soup.
• Parsley – Used to garnish the soup and adds a nice pop of freshness and brightness at the end.

HOW TO MAKE BEEF BARLEY SOUP

(Note: This is an overview of the instructions. The full instructions are in the recipe card below.)

1. In a medium saucepan cook, drain and rinse barley, set it aside.
2. In a Dutch oven sear the beef cubes in batches then remove them to a plate.
3. In the Dutch oven cook the onion, carrots, celery, green beans and potatoes for 2 minutes.
4. To the Dutch oven add diced tomatoes, tomato paste, beef broth, water, balsamic vinegar, bay leaf, salt, pepper and cooked barley.
5. Bring the soup to a light boil then cover, reduce heat to low and simmer for 30 minutes until tender.

FREQUENTLY ASKED QUESTIONS

What kind of barley should I use?

The most common type of barley to use for soup is pearl barley. It has a slightly nutty taste with a chewy texture making it a great whole grain choice with lots of impressive health benefits. It is low in fat, high in fiber and full of important vitamins and minerals. The pearl barley needs to be cooked before being added to this soup recipe. 

What is the best beef to use?

Use a tender cut of beef like beef sirloin or striploin steak, or for convenience you can purchase sirloin stir-fry strips in the meat department of your grocer. Avoid stewing beef as it is not tender enough for this recipe since it is more suitable for slow cooking dishes. Tender beef cuts can be expensive so you can make this soup more budget friendly by replacing the tender beef with the same weight of extra lean ground beef. The soup will still be rich and flavourful.

Do you have to sauté the meat first?

Searing the meat first creates and amazing depth of flavour to the final soup. Just be sure and sear the beef in batches to that the meat doesn’t steam – you want to achieve a nice crust on the meat when browning it. All the browned bits that are leftover in the pot from searing the meat get picked up by the other ingredients as they get added and this means lots of flavour!

What is the best thing to serve with this recipe?

This thick and rich soup is a meal in one with so many food groups in it. The soup is perfect served with crusty bread slices, garlic bread or a simple salad. Not much else is needed.

TIPS AND SUBSTITUTIONS FOR BARLEY SOUP WITH BEEF

• Cook the barley ahead of time in a separate saucepan; this can be done up to 2 days ahead.
• Swap barley with farro or rice – just adjust the cooking time for those grains.
• Use a tender cut of beef like sirloin, striploin or sirloin stir-fry strips but not stewing beef which is a tough cut and requires a longer cooking time.
• To make this soup more budget friendly, replace the tender cut of recommended beef with the same weight of extra lean ground beef and the soup will still be rich and flavourful.
• Use whatever vegetables you prefer or have on hand, for example swap green beans with peas.
• To speed things up, prepare your ingredients ahead of time which also ensures you have everything you need ready to go.
• Cut the veggies thick so they will contribute to the chunkiness of the soup and can withstand the simmering time.
• Sear the meat in two or three batches to ensure good browning and ensure you season it before you brown it.
• If the soup gets too thick for your liking you can thin it out with more beef broth or water.

MAKE AHEAD STORAGE AND FREEZING TIPS

• Make ahead: The soup can be made a day or two ahead, stored in the refrigerator in the covered pot and reheated in the pot on the stovetop when needed.
• Store leftovers: Any leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave or in a pot on the stovetop.
• Freeze: Cool the soup and freeze it in an airtight container or individual one serving containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

CRAVING MORE ONE-DISH HEARTY SOUPS? TRY THESE:

Pasta e Fagioli Soup with Parmesan Crisps
Cabbage Roll Soup
Pasta e Ceci (Italian Pasta and Chickpea Soup)

Recipe

Print

Beef & Barley Soup

Old fashioned Beef and Barley Soup is packed with tender chunks of beef sirloin, beef broth, tomatoes, pearl barley and lots of vegetables. It’s the perfect heart-warming soup for a cold winter day.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 8

Ingredients

• ½ cup pearl barley, rinsed
• 1 tablespoon olive oil, divided
• 450 g beef sirloin steak or beef sirloin stir-fry strips, cut into ½” cubes
• ¾ cup diced onion
• ¾ cup diced carrots
• ¾ cup diced celery
• ¾ cup ½” sliced green beans
• 1 ½ cups ½” diced potatoes, about 2 or 3 potatoes, depending on size
• 1 cup canned diced tomatoes
• 1 tablespoon tomato paste
• 900 mL tetra pack beef broth
• ¼ cup water
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 2 teaspoons oregano
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• parsley, for garnish

Instructions

1. In a medium saucepan bring about 3 cups of water to a boil over high heat. Rinse barley and add it to the pot. Reduce heat to medium-low. Partially cover and cook for 20 - 25 minutes until the barley is tender but still chewy. Drain and rinse barley and set aside. Note: the barley can be cooked ahead and refrigerated.
2. Meanwhile, in a 5 qt Dutch oven, heat about 1 teaspoon of the oil over medium-high heat. Add half of the beef cubes and brown on all sides; with a slotted spoon remove them to a plate. Add about another 1 teaspoon of oil and repeat process with remaining beef. Set aside.
3. Add remaining olive oil to the Dutch oven. Add onion, carrots, celery, green beans and potatoes and cook over medium-high heat for two minutes, while stirring constantly.
4. Add diced tomatoes, tomato paste, beef broth, water, balsamic vinegar, bay leaf, oregano and cooked barley. Return browned beef and any accumulated juices to the Dutch oven. Season with salt and pepper.
5. Cook uncovered on medium-high heat until soup comes to a light boil, let bubble for 5 minutes. Reduce heat to low, cover and simmer for 30 minutes until the vegetables and barley are completely tender.

6. Garnish servings with fresh parsley.

Recipe Notes

1. Cook the barley ahead of time in a separate saucepan; this can be done up to 2 days ahead.
2. Swap barley with farro or rice – just adjust the cooking time for those grains.
3. Use a tender cut of beef like sirloin, striploin or sirloin stir-fry strips but not stewing beef which is a tough cut and requires a longer cooking time.
4. To make this soup more budget friendly, replace the tender cut of recommended beef with the same weight of extra lean ground beef and the soup will still be rich and flavourful.
5. Use whatever vegetables you prefer or have on hand, for example swap green beans with peas.
6. To speed things up, prepare your ingredients ahead of time which also ensures you have everything you need ready to go.
7. Cut the veggies thick so they will contribute to the chunkiness of the soup and can withstand the simmering time.
8. Sear the meat in two or three batches to ensure good browning and ensure you season it before you brown it.
9. If the soup gets too thick for your liking you can thin it out with more beef broth or water.