21 Hearty Beef Barley Soup Delicious Recipes

Hearty and wholesome, beef barley soup is the ultimate comfort food that warms you from the inside out, especially on those chilly North American evenings. Whether you’re craving a classic version or something with a twist, our roundup of 21 delicious recipes has something for every home cook. Dive into these soul-soothing bowls and discover your next favorite meal today!

Classic Beef Barley Soup

Beneath the quiet hum of the kitchen, there’s something deeply comforting about stirring a pot of Classic Beef Barley Soup, its aroma weaving through the air like a warm embrace on a chilly evening.

Ingredients

• 1.5 lbs of well-marbled beef chuck, cut into bite-sized pieces
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into half-moons
• 2 celery stalks, thinly sliced
• 3 cloves of garlic, minced
• 1 cup of pearl barley, rinsed
• 6 cups of robust beef broth
• 1 bay leaf
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef pieces, searing until deeply browned on all sides, about 5 minutes. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Lower the heat to medium and add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the barley, beef broth, bay leaf, black pepper, and salt, stirring to combine.
6. Bring the soup to a boil, then reduce the heat to low, covering and simmering for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf before serving. Tip: Let the soup rest for 10 minutes off the heat to allow the flavors to meld beautifully.

Just as the barley thickens the broth to a velvety consistency, the soup’s deep, savory flavors come together in a harmonious blend. Serve it with a crusty loaf of bread for dipping, or garnish with fresh parsley for a pop of color and freshness.

Slow Cooker Beef Barley Soup

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving the kind of meal that warms you from the inside out, a dish that feels like a hug in a bowl.

Ingredients

• 1.5 pounds of chuck roast, cut into 1-inch cubes
• 1 cup of pearled barley, rinsed and drained
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 3 carrots, peeled and sliced into half-moons
• 2 celery stalks, diced
• 6 cups of beef broth, homemade if possible
• 1 bay leaf
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Transfer the seared beef to your slow cooker, scraping any browned bits from the skillet into the cooker for extra flavor.
4. In the same skillet, reduce the heat to medium and add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
5. Add the sautéed vegetables to the slow cooker, followed by the barley, beef broth, bay leaf, black pepper, and salt.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender and the barley is plump and chewy.
7. Remove the bay leaf before serving. For a thicker soup, let it sit uncovered for 10 minutes before serving to allow it to thicken slightly.

Just as the slow cooker does the heavy lifting, this soup melds the robust flavors of beef and barley into a comforting, hearty dish. The barley adds a delightful chewiness, while the vegetables provide a sweet contrast to the rich broth. Serve it with a slice of crusty bread for dipping, and let the simplicity of the ingredients speak for themselves.

Hearty Mushroom Beef Barley Soup

Beneath the quiet hum of the kitchen, the Hearty Mushroom Beef Barley Soup comes together, a comforting embrace of flavors that simmer slowly, melding into something deeply nourishing.

Ingredients

• 1 lb chuck beef, cut into bite-sized cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups beef broth, homemade or store-bought
• 1 cup pearl barley, rinsed
• 1 bay leaf
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes. Tip: Do not overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, mushrooms, carrots, and celery, sautéing until softened, about 5 minutes.
4. Return the beef to the pot. Pour in the beef broth, stirring to combine.
5. Add the barley, bay leaf, black pepper, and salt. Bring to a boil, then reduce heat to low, covering the pot.
6. Simmer for 45 minutes, or until the barley is tender and the beef is fork-told. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf. Stir in the fresh parsley before serving. Tip: For an extra layer of flavor, let the soup rest for 10 minutes off the heat before serving.

Hearty and wholesome, this soup boasts a tender chew from the barley, with the beef meltingly soft against the earthy mushrooms. Serve it with a crusty loaf of bread for dipping, or a sprinkle of grated Parmesan for a salty finish.

Vegetable Beef Barley Soup

Sometimes, the most comforting meals are the ones that simmer slowly, filling the kitchen with aromas that whisper of home and heart. Vegetable Beef Barley Soup is one such dish, a hearty embrace in a bowl, perfect for those days when the world outside feels a little too brisk.

Ingredients

• 1 lb lean beef chuck, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced into coins
• 2 celery stalks, chopped
• 6 cups beef broth, deeply flavored
• 1 cup pearl barley, rinsed
• 1 bay leaf
• 1 tsp finely ground black pepper
• Salt, to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the beef pieces, browning them on all sides for about 5 minutes, to lock in the juices.
3. Stir in the onion and garlic, cooking until the onion turns translucent, about 3 minutes.
4. Add the carrots and celery, sautéing for another 5 minutes until they begin to soften.
5. Pour in the beef broth, bringing the mixture to a gentle boil.
6. Stir in the barley, bay leaf, and black pepper, then reduce the heat to low.
7. Cover and simmer for 45 minutes, stirring occasionally, until the barley is tender and the soup has thickened.
8. Season with salt to taste, then remove the bay leaf before serving.

Ladle this soup into bowls and notice how the barley adds a delightful chewiness, while the beef and vegetables meld into a deeply savory broth. For an extra touch, serve with a sprinkle of fresh parsley or a side of crusty bread to soak up every last drop.

Instant Pot Beef Barley Soup

Comfort comes in many forms, and today, it simmers quietly in the depths of an Instant Pot, where beef and barley meld into a soup that feels like a warm embrace. This dish, with its humble ingredients, transforms into something deeply nourishing, a testament to the magic of slow cooking under pressure.

Ingredients

• 1.5 lbs of well-marbled chuck roast, cut into bite-sized pieces
• 1 cup of pearled barley, rinsed and drained
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fragrant paste
• 2 large carrots, peeled and sliced into half-moons
• 2 stalks of celery, diced with care
• 6 cups of robust beef stock
• 1 tsp of finely ground black pepper
• 1 bay leaf, aromatic and whole
• Salt, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers, about 2 minutes.
2. Add the beef pieces in a single layer, searing until a golden crust forms, approximately 3 minutes per side. Tip: Avoid overcrowding to ensure each piece browns properly.
3. Stir in the onion, garlic, carrots, and celery, cooking until the vegetables soften and the onion turns translucent, about 5 minutes.
4. Pour in the beef stock, scraping the bottom to release any browned bits for added flavor.
5. Add the barley, black pepper, and bay leaf, stirring gently to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 25 minutes. Tip: The barley will absorb liquid and expand, so ensure there’s enough stock to prevent burning.
7. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Remove the bay leaf, taste, and adjust seasoning with salt as needed. Tip: Letting the soup sit for 5 minutes off the heat allows the flavors to meld beautifully.

Best enjoyed when the barley is tender yet chewy, and the beef falls apart at the slightest nudge. Serve it with a crusty loaf of bread for dipping, or a sprinkle of fresh parsley to brighten the deep, savory notes.

Spicy Beef Barley Soup

Zestfully, let’s embrace the warmth of a bowl that promises comfort with every spoonful, a spicy beef barley soup that feels like a hug on a chilly evening.

Ingredients

• 1 lb grass-fed beef chuck, cut into bite-sized pieces
• 1 cup pearled barley, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped into half-moons
• 2 celery stalks, diced
• 6 cups homemade beef stock, simmering
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Sea salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the beef pieces, seasoning with sea salt and black pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in the smoked paprika and red pepper flakes, cooking for 1 minute until fragrant.
5. Return the beef to the pot, add the barley and beef stock, bringing to a gentle boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Adjust seasoning with salt and pepper, then stir in the fresh parsley before serving. Tip: Let the soup rest for 10 minutes off the heat to allow flavors to meld.

As you ladle the soup into bowls, notice the hearty texture of the barley against the tender beef, a dance of spice and warmth in every bite. Serve with a crusty bread for dipping, or a dollop of sour cream to tame the heat.

Beef Barley Soup with Root Vegetables

There’s something deeply comforting about a bowl of beef barley soup, especially when it’s brimming with root vegetables that have soaked up all the rich flavors of the broth. Today, as the light fades early, I find myself drawn to the simplicity and warmth of this dish, a reminder of home and the changing seasons.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced into thick coins
• 2 parsnips, peeled and diced
• 1 cup pearl barley, rinsed
• 6 cups beef stock, homemade if possible
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the carrots and parsnips, cooking for another 5 minutes until they begin to soften.
5. Return the beef to the pot, add the barley, beef stock, thyme, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the beef is fork-tender. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Season with additional salt and pepper if needed. Tip: Let the soup sit for 10 minutes off the heat before serving to allow the flavors to meld.

You’ll love the hearty texture of the barley paired with the tender beef and sweet root vegetables. Serve it with a crusty loaf of bread for dipping, and watch as the soup becomes a canvas for the vibrant flavors of the season.

Beef Barley Soup with Kale

Dusk settles softly outside, and with it comes the craving for something hearty, something that whispers of home and warmth. This beef barley soup with kale is just that—a comforting embrace in a bowl, perfect for when the evening air turns crisp.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced into half-moons
• 2 celery stalks, chopped
• 6 cups beef stock, homemade if possible
• 2 cups kale, stems removed and leaves roughly chopped
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
4. Return the beef to the pot, along with the barley, beef stock, salt, and pepper. Bring to a boil, then reduce heat to low, covering and simmering for 45 minutes. Tip: Stir occasionally to prevent sticking.
5. Add the kale, stirring it into the soup, and continue to simmer for another 15 minutes until the kale is tender and the barley is cooked through. Tip: The soup should thicken slightly; if too thick, add a bit more stock.

As you ladle this soup into bowls, notice the tender beef, the chewy barley, and the vibrant kale—each spoonful a balance of textures and flavors. Serve with a crusty bread for dipping, and let the soup’s warmth fill you from the inside out.

Beef Barley Soup with Lentils

Just as the first light of dawn gently touches the earth, there’s something profoundly comforting about stirring a pot of Beef Barley Soup with Lentils, letting the aromas fill the kitchen and warm the soul.

Ingredients

• 1 lb grass-fed beef chuck, cut into 1-inch cubes
• 1 cup pearled barley, rinsed and drained
• 1/2 cup green lentils, picked over and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and chopped into half-moons
• 2 celery stalks, finely sliced
• 3 cloves garlic, minced
• 6 cups homemade beef stock, simmering
• 1 bay leaf
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in the onion, carrots, and celery, cooking until softened, about 5 minutes.
4. Add the garlic, cooking for 1 minute until fragrant.
5. Pour in the beef stock, scraping the bottom of the pot to release any browned bits.
6. Add the barley, lentils, bay leaf, pepper, and salt. Bring to a boil, then reduce to a simmer.
7. Cover and simmer gently for 45 minutes, stirring occasionally. Tip: The soup should bubble lightly; adjust heat as needed.
8. After 45 minutes, check the barley and lentils for tenderness. They should be soft but not mushy. Tip: If the soup is too thick, add a bit more stock or water.
9. Remove the bay leaf and stir in the fresh parsley.

Perfectly hearty and nourishing, this soup boasts a delightful chew from the barley, a subtle earthiness from the lentils, and a rich depth from the beef. Serve it with a crusty loaf of bread for dipping, or top with a dollop of sour cream for a creamy contrast.

Beef Barley Soup with Tomatoes

Kindly imagine a bowl of warmth that cradles the soul, a harmonious blend of tender beef and hearty barley, kissed by the acidity of ripe tomatoes. This soup is a gentle reminder of comfort, perfect for those reflective evenings when the world outside slows down.

Ingredients

• 1 lb chuck beef, cut into bite-sized cubes
• 1 cup pearl barley, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 4 cups beef broth, homemade or store-bought
• 2 cups water
• 1 can (14.5 oz) diced tomatoes, with their juices
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, diced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 bay leaf

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until a deep brown crust forms, about 5 minutes. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Stir in the onion and garlic, cooking until translucent and fragrant, about 3 minutes.
4. Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
5. Add the barley, diced tomatoes, carrots, celery, black pepper, salt, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf before serving. Tip: For an extra layer of flavor, let the soup rest for 10 minutes off the heat before serving.

The soup emerges with a velvety texture, each spoonful a balance of the beef’s richness and the barley’s chewiness. Serve it with a crusty bread to soak up the vibrant tomato-infused broth, or sprinkle with fresh parsley for a burst of color.

Beef Barley Soup with Carrots and Celery

Sometimes, the simplest dishes bring the most comfort, especially when they simmer slowly, filling the kitchen with warmth and aroma. This beef barley soup, with its tender chunks of meat and hearty grains, is a gentle reminder of home.

Ingredients

• 1.5 lbs chuck roast, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 2 large carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, chopped into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 6 cups beef broth, rich and flavorful
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery, cooking until softened, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Return the beef to the pot, add the barley, beef broth, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf before serving. Tip: Let the soup rest for 10 minutes to allow flavors to meld.

Velvety and rich, this soup’s texture is a delightful contrast between the soft barley and the succulent beef. Serve it with a crusty loaf of bread for dipping, or sprinkle with fresh parsley for a burst of color and freshness.

Beef Barley Soup with Peas

Many evenings call for a bowl of something hearty and comforting, a dish that feels like a warm embrace after a long day. This beef barley soup with peas is just that—a tender, flavorful journey in every spoonful, perfect for when the air turns crisp and the leaves begin to whisper of autumn.

Ingredients

• 1.5 lbs of well-marbled beef chuck, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves of garlic, minced to a fragrant paste
• 3 carrots, peeled and sliced into half-moons
• 2 celery stalks, diced with care
• 1 cup of pearl barley, rinsed until the water runs clear
• 6 cups of robust beef stock
• 1 cup of frozen peas, as green as spring
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, plus more to adjust

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the beef cubes in a single layer, searing until a deep brown crust forms, about 4 minutes per side. Work in batches to avoid overcrowding.
3. Lower the heat to medium and add the onion, garlic, carrots, and celery, stirring occasionally until the vegetables soften and the onion turns translucent, about 5 minutes.
4. Stir in the barley, coating it well with the mixture, then pour in the beef stock, scraping up any browned bits from the bottom of the pot—this is where the depth of flavor lies.
5. Bring the soup to a gentle boil, then reduce the heat to low, covering the pot with a lid slightly ajar. Simmer for 45 minutes, stirring occasionally to prevent the barley from sticking.
6. Add the peas, black pepper, and salt, continuing to simmer for another 15 minutes until the barley is tender and the peas are bright and warm.
7. Tip: For an even richer flavor, let the soup sit off the heat for 10 minutes before serving. This allows the flavors to meld beautifully.

Kindly ladle this soul-soothing soup into bowls, noting how the barley lends a chewy texture against the tender beef and crisp peas. A drizzle of olive oil or a sprinkle of fresh herbs can elevate it to a dish worthy of any table.

Beef Barley Soup with Corn

Fluttering leaves outside my window remind me of the gentle simmer of a pot on the stove, where beef barley soup with corn comes to life, a humble yet hearty dish that warms the soul as much as it fills the belly.

Ingredients

– 1 lb chuck beef, cut into bite-sized cubes
– 1 cup pearl barley, rinsed and drained
– 2 cups fresh corn kernels, cut from the cob
– 1 large yellow onion, finely diced
– 2 carrots, peeled and sliced into thin rounds
– 2 celery stalks, finely chopped
– 4 cups beef broth, rich and homemade if possible
– 2 tbsp extra virgin olive oil, golden and fragrant
– 1 tsp sea salt, finely ground
– 1/2 tsp black pepper, freshly cracked
– 2 bay leaves, aromatic and whole
– 1 tbsp fresh thyme leaves, lightly bruised to release oils

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion, sliced carrots, and chopped celery, sautéing until the onions are translucent and the vegetables soften, about 5 minutes.
3. Increase the heat to medium-high, add the beef cubes, and brown on all sides, ensuring a deep flavor foundation, approximately 5 minutes.
4. Stir in the rinsed pearl barley, fresh corn kernels, beef broth, sea salt, black pepper, bay leaves, and thyme leaves, bringing the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let the soup simmer gently for 45 minutes, or until the barley is tender and the beef is fork-tender.
6. Remove the bay leaves before serving, adjusting the seasoning if necessary.
7. Serve the soup hot, garnished with a sprinkle of fresh thyme leaves for an extra touch of aroma.
8. For a thicker soup, let it stand for 10 minutes before serving; the barley will continue to absorb the broth.
9. To enhance the soup’s richness, a dollop of sour cream or a sprinkle of grated Parmesan can be added just before serving.
Behold the soup’s comforting embrace, with each spoonful offering a tender bite of beef, the chewiness of barley, and the sweet pop of corn, a melody of textures and flavors that sings of home.

Beef Barley Soup with Green Beans

Falling leaves and the crisp whisper of autumn air call for a bowl of something hearty and nurturing. This beef barley soup, with its tender green beans, is a hug in a bowl, perfect for those moments when you need warmth from the inside out.

Ingredients

• 1.5 lbs of well-marbled beef chuck, cut into 1-inch cubes
• 1 cup of pearled barley, rinsed and drained
• 2 cups of fresh green beans, trimmed and cut into 1-inch pieces
• 1 large yellow onion, finely diced
• 2 cloves of garlic, minced
• 4 cups of rich beef stock
• 2 cups of water
• 2 tbsp of extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the finely diced onion and minced garlic, cooking until translucent, about 3 minutes.
4. Pour in the beef stock and water, bringing the mixture to a gentle boil.
5. Add the rinsed pearled barley, reduce heat to low, and simmer covered for 45 minutes. Tip: Stir occasionally to prevent sticking.
6. Mix in the fresh green beans, finely ground black pepper, and sea salt, continuing to simmer for another 15 minutes until the beans are tender yet crisp. Tip: The barley should be plump and tender.

Perfectly balanced, this soup offers a delightful contrast between the chewy barley and the crisp green beans, with the beef meltingly tender. Serve it with a slice of crusty bread for dipping, and let the flavors transport you to a cozy autumn evening.

Beef Barley Soup with Sweet Potatoes

Evenings like these call for a bowl of something hearty and nurturing, a dish that wraps you in warmth with every spoonful. This beef barley soup, enriched with sweet potatoes, is a humble yet profound comfort, simmering slowly to meld flavors into a tender, savory harmony.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 6 cups beef broth, homemade or low-sodium
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 bay leaves

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Stir in the chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Tip: This deglazing step adds depth to the soup’s flavor.
5. Add the rinsed barley, diced sweet potatoes, bay leaves, sea salt, and black pepper, stirring to combine.
6. Bring the soup to a boil, then reduce the heat to low, covering the pot with a lid.
7. Simmer gently for 45 minutes, or until the barley and sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
8. Remove the bay leaves before serving.

Delight in the soup’s thick, velvety texture, where each bite of sweet potato melts against the chew of barley. Serve it with a crusty loaf of bread for dipping, or garnish with fresh parsley for a pop of color and freshness.

Beef Barley Soup with Barley and Quinoa

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving the kind of meal that wraps you in warmth from the inside out. This beef barley soup, with its hearty grains and tender meat, was just the answer.

Ingredients

• 1 lb grass-fed beef chuck, cut into 1-inch cubes
• 1 cup pearled barley, rinsed and drained
• 1/2 cup quinoa, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and chopped into half-moons
• 2 celery stalks, finely sliced
• 4 cloves garlic, minced
• 6 cups homemade beef stock, simmering
• 1 bay leaf
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. In a large Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Return the beef to the pot, along with the barley, quinoa, beef stock, bay leaf, black pepper, and salt.
6. Bring to a boil, then reduce heat to low, covering and simmering for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf before serving. Tip: For an extra layer of flavor, garnish with fresh thyme leaves.

As you ladle this soup into bowls, notice how the barley and quinoa have swollen, absorbing the rich broth, while the beef remains fork-tender. A drizzle of olive oil or a sprinkle of grated Parmesan can elevate this humble dish to something truly special.

Beef Barley Soup with Spinach

Wandering through the flavors of a quiet evening, this beef barley soup with spinach brings warmth to the table, its hearty embrace a reminder of home-cooked comfort.

Ingredients

• 1 lb grass-fed beef stew meat, cubed
• 1 cup pearl barley, rinsed
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 6 cups homemade beef stock, simmering
• 2 cups fresh spinach leaves, roughly torn
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Stir in the onion and garlic, cooking until translucent and fragrant, about 3 minutes.
4. Pour in the beef stock, scraping the bottom of the pot to release any browned bits. Tip: This deglazing step adds depth to the soup’s flavor.
5. Add the barley, salt, pepper, and thyme, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
7. Fold in the spinach leaves, cooking just until wilted, about 2 minutes.

Just before serving, the soup’s rich broth clings to each spoonful of tender beef and chewy barley, while the spinach adds a fresh contrast. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Beef Barley Soup with Zucchini

Venturing into the heart of comfort food, this Beef Barley Soup with Zucchini is a humble yet hearty dish that warms the soul with every spoonful. It’s a gentle reminder of home, where flavors meld together in a soothing symphony.

Ingredients

• 1 lb beef chuck, cut into bite-sized cubes
• 1 cup pearl barley, rinsed and drained
• 2 medium zucchinis, diced into half-moons
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups beef broth, rich and savory
• 2 tbsp extra virgin olive oil, golden and fragrant
• 1 tsp dried thyme, earthy and aromatic
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the beef cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the chopped onion and minced garlic, cooking until softened, about 3 minutes.
4. Pour in the beef broth, adding the rinsed pearl barley and dried thyme. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
6. Add the diced zucchini to the pot, cooking for an additional 10 minutes until just tender. Tip: Zucchini cooks quickly, so keep an eye on it to avoid mushiness.
7. Season the soup with additional salt and pepper if needed, then remove from heat.

Kindly let the soup rest for a few minutes before serving, allowing the flavors to deepen. The tender beef and chewy barley create a satisfying texture, while the zucchini adds a fresh, light contrast. Serve with a crusty bread for dipping, embracing the soup’s comforting embrace.

Beef Barley Soup with Squash

Reflecting on the quiet moments of early morning, there’s something deeply comforting about the idea of a simmering pot of beef barley soup, enriched with the subtle sweetness of squash, filling the kitchen with its hearty aroma.

Ingredients

• 1 lb grass-fed beef chuck, cut into 1-inch cubes
• 1 cup pearled barley, rinsed
• 2 cups butternut squash, peeled and diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 6 cups homemade beef stock
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Return the beef to the pot, along with the barley, squash, beef stock, pepper, salt, and thyme. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low, covering the pot. Simmer for 45 minutes, or until the barley is tender and the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
6. Remove the thyme sprigs before serving. Tip: For an extra layer of flavor, garnish with a drizzle of olive oil and a sprinkle of fresh thyme leaves.

Delightfully hearty, this soup marries the chewiness of barley with the melt-in-your-mouth tenderness of beef, while the squash adds a hint of sweetness. Serve it with a crusty loaf of bread for dipping, or let it stand alone as a fulfilling meal on a chilly evening.

Beef Barley Soup with Cabbage

Wandering through the kitchen on a quiet morning, the thought of a hearty, comforting soup simmering on the stove feels like a warm hug. This beef barley soup with cabbage is a humble yet deeply satisfying dish, perfect for those reflective days when time seems to slow down.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 cup pearl barley, rinsed and drained
• 4 cups low-sodium beef broth, rich and deeply flavored
• 2 cups water, fresh and cold
• 1 medium yellow onion, diced into small, even pieces
• 2 carrots, peeled and sliced into thin rounds
• 2 celery stalks, finely chopped
• 1/2 small green cabbage, shredded into thin ribbons
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp kosher salt, for seasoning
• 1/2 tsp black pepper, freshly ground
• 2 bay leaves, aromatic and whole
• 1 tbsp fresh thyme leaves, lightly packed

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef cubes to the pot, seasoning with kosher salt and black pepper. Brown the beef on all sides, about 5 minutes, stirring occasionally for even coloring.
3. Stir in the diced onion, sliced carrots, and chopped celery. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
4. Pour in the beef broth and water, then add the rinsed pearl barley, bay leaves, and fresh thyme leaves. Bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally to prevent sticking.
6. Add the shredded cabbage to the pot, stirring to combine. Continue to simmer, uncovered, for an additional 15 minutes, or until the barley is tender and the cabbage is soft.
7. Remove the bay leaves from the soup. Taste and adjust the seasoning with additional salt and pepper if needed.

Now the soup is ready to serve, its flavors melded together in a harmonious blend. The barley adds a pleasant chewiness, while the cabbage brings a slight sweetness and crunch. For a rustic touch, serve it in a deep bowl with a slice of crusty bread on the side, perfect for dipping into the rich broth.

Beef Barley Soup with Leeks

Venturing into the heart of comfort food, this Beef Barley Soup with Leeks is a humble yet profound dish that warms the soul with its deep flavors and tender textures. It’s a recipe that feels like a quiet afternoon spent in the kitchen, where every stir and simmer brings you closer to something truly nourishing.

Ingredients

• 1.5 lbs of well-marbled beef chuck, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves of garlic, minced
• 6 cups of robust beef stock
• 1 cup of pearled barley, rinsed
• 2 large carrots, diced into 1/2-inch pieces
• 2 stalks of celery, diced into 1/2-inch pieces
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 2 bay leaves
• 1 tbsp of fresh thyme leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Do not overcrowd the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the leeks, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
4. Return the beef to the pot along with any accumulated juices. Add the beef stock, barley, black pepper, salt, bay leaves, and thyme. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the barley is tender and the beef is fork-tender. Tip: Stir occasionally to prevent the barley from sticking to the bottom of the pot.
6. Remove the bay leaves before serving. Tip: For an extra layer of flavor, let the soup rest for 10 minutes off the heat before serving.

Momentarily, the soup settles into a harmonious blend of flavors, with the barley offering a chewy contrast to the melt-in-your-mouth beef. Serve it with a crusty loaf of bread to soak up every last drop of the savory broth, or sprinkle with fresh parsley for a burst of color and freshness.

Conclusion

Nothing warms the soul quite like a bowl of hearty beef barley soup, and with these 21 delicious recipes, you’re sure to find a new favorite. We invite you to try them out, share your top picks in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!