Is there anything better than a warm, hearty bowl of soup on a chilly evening? I don’t think so. This soup is brimming with tender chunks of beef, wholesome barley, and a medley of vegetables, creating a delightful combination of flavors and textures. I’m excited to share my take on the Beef and Barley Soup, a comforting and satisfying meal that will warm your heart and soul. Whether you’re craving a bowl of comfort on a cold winter night or a lovely meal in the summer, this soup has you covered.

This recipe uses quick barley, aka dried pre-cooked barley, which only needs 10 to 15 minutes of cooking. See the notes below if you are using pearl barley.

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Beef and Barley Soup Recipe

This soup is brimming with tender chunks of beef, wholesome barley, and a medley of vegetables, creating a delightful combination of flavors and textures.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Soup

Cuisine: American

Keyword: barley soup, beef and barey soup, beef soup

Servings: 4 people

Ingredients

• ¾ lb stew beef
• ½ tsp sea salt plus some extra
• ¼ tsp black pepper plus some extra
• 2 tsp all-purpose flour
• 2 tsp olive oil divided
• 1 onion chopped (about 1 1/2 cup)
• 1 to 2 carrots diced (about 1 cup)
• 1 to 2 ribs celery diced (about 1/2 cup)
• 1 leek light green and white parts only, sliced (about 1 cup)
• 1 small parsnip diced (about 1/2 cup)
• 2 cloves garlic minced
• 3 cups low-sodium beef broth
• 3 cups water
• 1 bay leaf
• ⅓ cup quick barley

Instructions

• Combine the stew beef in a bowl with ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and the all-purpose flour. Mix well and let sit for 10 minutes.
• Heat 1 teaspoon of olive oil in a large pot and sear the beef until brown, about a minute per side. Sealing the beef in batches is best so the meat can brown properly. Transfer the seared beef to a bowl or plate.
• In the same pot, heat 1 teaspoon of olive oil over medium. Add the onions, carrots, celery, and parsnips, and cook the vegetables until they have softened, about 6 minutes. Add the sliced leeks and cook until the leeks welt.
• Stir in the minced garlic and cook until fragrant. Add a touch of sea salt and black pepper and stir well.
• Add the beef broth and water. Gently scrape all the brown bits off the bottom of the pot. Return the seared meat to the pot, add the bay leaf, cover, and bring the soup to a boil. Once the soup reaches a boil, reduce the heat to medium-low. Simmer for 20 minutes.
• Add the barley and cook until the barley is tender, about 15 minutes. Taste and adjust the seasoning with sea salt and black pepper. Serve hot.

Notes

1. Soak the grains in ample water while preparing the ingredients if you use pearl barley. Drain the barley and add to the pot along with the seared beef and bay leaf in Step 5. The soup is done when the barley is tender, about 30 minutes.
2.  Alternatively, you can cook the pearl barley separately in one cup of water for 30 minutes before adding the grains to the soup in Step 6. Then, simmer the soup for 10 minutes.

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