Beef Barley Soup is a rich, hearty dish made easy on the stovetop. Our old fashioned recipe is simple to make with convenient ingredients.
Beef Barley Soup
Soups are some of our most favorite dishes to make for the site. Few recipes will give you so much flavor from such an easy amount of work quite like soup. Grab a pot, add your ingredients, and let it cook- these recipes, by their nature, require a lot less “babysitting” of your food. With that in mind, one of those delicious, filling soups that couldn’t be much easier is this old fashioned vegetable Beef Barley Soup.
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Keeping with the beef-and-veggie theme, Pasta Fagioli is a classic pasta soup recipe packed with beans, vegetables, and beef. This simple, comforting dish is simple to make and easy on the wallet as well!
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Our Slow Cooker Vegetable Beef Soup is another solid beef and vegetable dish that’s certain to fill you up. A nice, long stint in the slow cooker helps give this soup rich, meaty flavors that only get better the longer you cook it!
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No soup list is complete without Quick & Easy Creamy Tomato Soup. This easy to cook tomato soup is warm, comforting, and pairs well with some delicious, cheesy croutons!
All of these soup recipes are certain to keep you warm through the oncoming cool nights and afternoons of autumn. This classic Beef Barley Soup recipe, especially, is definitely going to become a fast favorite. All those veggies and the barley, cooked well, will keep you full and warm through the fall season, going into winter. Grab your favorite pot or dutch oven and make this easy soup recipe today!
What’s in our Soup
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Beef – We just used some stew meat for this recipe. A beef roast works well too!
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Barley – Go with proper barley here- not any sort of quick or instant barley mix.
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Onion
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Frozen Mixed Vegetables
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Diced Tomatoes
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Beef Stock
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Brown Gravy Mix
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Worcestershire Sauce
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Bay Leaf
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Minced Garlic
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Salt & Pepper
How to make Barley Soup
Before we add the bulk of our ingredients, you want to give your onion and garlic a quick sauteeing. Add some olive oil to the bottom of your cooking pot or dutch oven and cook your onion and garlic over medium heat until soft and fragrant.
Once you’ve let those cook, you can then add in the rest of your ingredients. A quick tip, add in your bay leaf last so it’s easier to fish out later- and bring your soup up to a boil.
After reaching a boil, bring your soup down to a simmer. Cover and let cook between 45 minutes to an hour- long enough that your barley is cooked through.
When your soup finishes cooking, cut the heat and pull your bay leaf from the pot. Serve this soup while it’s still warm, as it will likely start thickening up as it cools down. If this happens, feel free to add water or broth to loosen it back up. Enjoy!
What to serve our Soup with
Rich, meaty soups like this pair well with all sorts of sides. However, we recommend serving it with a simple side of some nice, crusty bread. In fact, we think it would go well with this Southern Cornbread Recipe from the boys over at Senior Skillet. Go give their recipe a look!
Beef Barley Soup
Ingredients
- 1 tbsp Olive Oil
- 1 Onion diced
- 2 tsp minced Garlic
- 24 oz Frozen Mixed Vegetables
- 2 1/2 lb Beef Roast cubed
- 4 cup Beef Broth
- 1 can Diced Tomatoes
- 1/2 cup Barley
- 1 tbsp Worcestershire Sauce
- 1 Bay Leaf
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 pkg Brown Gravy Mix
Instructions
- In a large dutch oven over medium heat, add olive oil, onions and garlic. Sautee until transparent.
- Add all remaining ingredients and stir to combine.
- Bring to a boil, reduce heat cover and simmer 45-60 minutes until barley is cooked and meat is tender.
- Remove bay leaf and serve.
Nutrition
Frank Speyerer
Did you roast the stew meat before you add it to the soup?