Easy Beef Barley Soup
Nothing says comfort better than a hearty, steaming bowl of homemade soup. And this Easy Beef Barley Soup recipe, made on the stovetop, will give you just that!
Loaded with garden vegetables, tender beef and swimming in a rich tomato broth, this soup is just like the old fashioned vegetable beef barley soup your grandma would make.
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Easy Beef Barley Soup
It’s Easy – I love the convenience of making this soup on the stovetop! And using ingredients that you likely have on hand, in your pantry, or are pre-prepped, makes this the perfect quick lunch, or even a hearty dinner.
Super Healthy – This soup is full of ingredients that are good for you! Carrots are rich in vitamin A, potatoes and onions are sources of antioxidants, while celery and barley are good sources of fibre.
So Versatile – You can always customize the recipe to suit your dietary needs or taste preferences! Use a non sodium beef broth, add other veggies or omit the ones you don’t favor.
It Reminds Me Of Home – Homemade soups, no matter what kind, just remind me of home. There was always a pot of soup, either on the stove or in the fridge, ready and waiting.
What Goes In Beef Barley Soup?
- Beef – I use stewing meat for this recipe, which is generally cut from the chuck portion, or the upper shoulder portion, of the animal. But if you have leftover meat from a prime rib, steak or really any beef, it will be delicious in this recipe.
- You could also switch it up and use ground beef in this recipe. Or change it all up entirely and use chicken or turkey!
- Vegetables – sticking to tradition, I use onions, carrots, celery and potatoes. But I have had beef barley soup with peas or zucchini added towards the end of cooking, and it was delicious too!
- Broth – use store bought beef broth, or make your own. Either way – delicious! Choose lower sodium broth if your dietary needs require it, and if you make your own you can control the salt as well. If you choose a lower sodium option, you may want to add some seasoning like Mrs Dash to add a bit of flavor.
- Tomato Soup – my family doesn’t care for chunks of tomatoes or the seeds, so that’s why I use canned condensed soup. But feel free to use a large can of diced tomatoes, or whatever variety you like in your recipe!
How To Make Beef Barley Soup
On the stovetop, this recipe could not be easier!
- Prep all your veggies and assemble your ingredients. There’s nothing worse than getting half way through a recipe to find you are missing something.
- If you have not done so ahead of time, brown the beef in a bit of olive oil. It does not have to be cooked all the way through, since it will finish cooking while the soup simmers.
- Saute the onion and garlic. Add veggies to cook slightly, about 2-3 minutes.
- Add cooked beef, broth and seasoning. Bring everything to a boil, reduce heat and simmer for about 30 minutes (or until the vegetables are tender)
- Add canned soup and parsley. Cook for about 10 minutes more.
It will take a bit more time in the CrockPot, but you can literally set it and forget it!
- Add all ingredients, except tomato soup and parsley to the slow cooker.
- Cook on high for 4 hours or on low for 7.
- Add canned soup and parsley 30 minutes before serving to heat.
What Goes With Beef Barley Soup?
This soup is super hearty, so it really is a meal all in itself. But dunking a whole grain dinner roll, or slice of freshly made sour dough bread would be yummy too.
Soup and salad is a classic lunch combo, so make a fresh garden salad and serve it on the side!
Recipe Tips
- Batch cook your beef ahead of time and store in the refrigerator for about 3-4 days, or you can seal in a zippered freezer bag and store in the freezer for up to 3 months. This saves so much time and is perfect to use in future recipes!
- Prep all veggies ahead of time. Keep potatoes and carrots covered with water so they do not dry out and the potatoes don’t turn brown.
- Mince garlic in batches to use in your recipes for the week. Once minced, add a bit of olive oil to keep it moist and fresh. Refrigerate and use in your recipes all week long.
Other Easy Recipes To Try!
- Easy Homemade Pizza Sauce – make homemade in a pinch!
- Apple Grape Salad – a family favorite for holidays.
- Butterscotch Confetti Bars – a classic recipe.
- Saskatoon Berry Crisp – make this with your favorite fruit!
Easy Beef Barley Soup
Ingredients
- ½ onion about 1 cup diced
- 3 cloves garlic minced
- 1 Tablespoon butter
- 1 teaspoon olive oil
- 2 cups potatoes peeled and diced into 1 cm chunks
- 1 cup carrots peeled and diced into 1 cm chunks
- 2 stalks celery diced
- 4 cups beef cooked (about 2 pounds uncooked)
- ½ cup barley
- 1 container beef broth or chicken broth or vegetable broth (900 ml container)
- 2 cups water
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian Seasoning
- 1 bay leaf
- 1 can tomato soup
- 2 Tablespoons fresh parsley chopped, divided
Instructions
- Saute onion and garlic in butter and oil until soft.
- Add carrots, potatoes and celery to cook slightly (about 2-3 minutes)
- Add barley, beef, seasonings, bay leaf and broth and water. Stir and bring to a boil, then reduce heat to simmer and cover. Cook for 30 minutes, stirring at 10 minute intervals.
- Add tomato soup and 1 Tablespoon parsley. Stir, cover and simmer 10 minutes more.
- Garish with remaining parsley and serve.
Nutrition
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