Beef Barley Soup
Beef Barley Soup simmers beef, barley, vegetables, and broth into a hearty bowl with tender grains.
About This Recipe
Beef Barley Soup builds flavor by simmering the base slowly instead of rushing the pot.
Let aromatics, broth, and main ingredients cook until the texture turns hearty and balanced.
Ingredients
- ✓1 tablespoon canola oil
- ✓1 pound beef top round steak, cut into 1/2-inch cubes
- ✓3 cans (14-1/2 ounces each) beef broth
- ✓2 cups water
- ✓1/3 cup medium pearl barley
- ✓3/4 teaspoon salt
- ✓1/8 teaspoon pepper
- ✓1 cup chopped carrots
- ✓1/2 cup chopped celery
- ✓1/4 cup chopped onion
- ✓3 tablespoons minced fresh parsley
- ✓1 cup frozen peas
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should cook first to build flavor.
- Broth: Use a broth that tastes good on its own.
- Main ingredient: Simmer until fully tender, not mushy.
- Finishing seasoning: Taste at the end because soups change as they reduce.
Instructions
- 1
In a large saucepan, heat the oil over medium heat. Brown beef on all sides. Drain excess liquid before continuing. Browning the beef adds a caramelized flavor to the whole pot of soup. If you want to use mirepoix instead of adding the chopped veggies later, simmer the carrots, onion and celery during this step too.
- 2
Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for one hour.
- 3
Add the carrots, celery, onion and parsley. Cover and simmer until the meat and vegetables are tender, 30 to 40 minutes. Stir in the peas and simmer until heated through.
Katy’s Kitchen Tips
- Cook aromatics first for a stronger base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add dairy or delicate herbs after the strongest heat has passed.
Variations and Substitutions
- Creamier bowl: Blend a portion or add cream.
- Extra vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier pot: Add chili flakes or hot sauce.
- Hearty serving: Serve with rice, noodles, or bread.
What to Serve With Beef Barley Soup
Serve Beef Barley Soup with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting final seasoning: Soup often needs a last adjustment after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Beef Barley Soup ahead?
Yes. Soups often taste even better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 133 calories
- Carbohydrates: 10g carbohydrate (2g sugars
- Cholesterol: 28mg cholesterol
- Fiber: 2g fiber)
- Protein: 14g protein. <b>Diabetic Exchanges</b>: 2 lean meat
- Sodium: 859mg sodium
- Fat: 4g fat (1g saturated fat)