Nothing says comfort food like a bowl of Homemade Beef Barley Soup. Our old-fashioned beef barley soup is loaded with tender chunks of beef, wholesome barley, and a mirepoix of vegetables, making it perfect for those chilly days when your body craves a warm and comforting hearty meal.

My beef barley soup recipe is delicious, satisfying, and a great way to get more whole grains and hearty vegetables into your diet. This delicious soup is a full meal on its own, but you can also serve it with a salad, garlic bread, or a big slice of warm, crusty bread.
This hearty soup has the consistency of beef stew, but you can always add more beef broth if you want your beef barley soup to have a thinner consistency.
Ingredients for Beef Barley Soup Recipe
Gather the ingredients to prepare our homemade beef barley soup recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
If you have beef leftover you can use it up in my beef stroganoff recipe.
Can I add other vegetables to this soup?
You sure can. To stretch the soup, add your favorite fresh or frozen vegetables along with additional beef broth. Green beans, peas, and corn are some of my favorite additions, as are button or cremini mushrooms.
How to Make our Beef Barley Soup Recipe
Follow along with my simple step-by-step instructions to learn how to make our Beef Barley soup recipe in your home kitchen.
- Add two tablespoons of olive to a large pot over medium-high heat, then add the beef chunks to the pot in a single layer. Season with salt and pepper.
- Cook the beef for 3-4 minutes on each side, then remove the beef and juices from the pan and set them aside until needed.
- Add another tablespoon of olive oil to the same pot the beef was cooked in over medium-high heat. Then add the carrots, celery, and onion to the pot and cook for 3-4 minutes.
- Add the garlic and tomato paste to the cooked vegetables.
- Mix the tomato paste into the vegetables and let it cook for 1-2 minutes.
- Add the red wine to the pot to deglaze the pan. Remove the pot from the heat and use a large spoon to scrape all the browned bits that have stuck to the bottom of the pan.
*I used chuck roast to make my beef barley soup, but you could also use beef short ribs, and let the collagen-rich beef on the bone add additional flavor to the soup
- Add the beef broth, Worcestershire sauce, bay leaf, and thyme to the pot, along with the cooked beef chunks.
- Bring the mixture to a light boil, then reduce the temperature to low. Let the soup simmer for 1 hour, stirring occasionally. *Skim any excess fat off the top of the soup.
- Add the barley to the soup and continue to simmer the soup for another 45-60 minutes. *As the soup simmers, the broth will reduce, and you’ll need to add water to the soup towards the end of the simmer. I added another 1 ½ cups of water to the soup to get the consistency right.
- Add the chopped parsley to the soup and stir together. Taste and reseason the beef barley soup as needed with salt and black pepper.
Wouldn’t you love to serve this flavorful soup to your family? I know after one spoonful of my Beef Barley Soup, they’ll be asking when you’re going to make it again. This is one of those soup recipes you’ll be making time and time again.
To make this soup in a slow cooker, follow the recipe as written. Cook the soup on low for 6-8 hours or on high for 3-4 hours.
To use an Instant Pot:
Use the sauté function to brown the beef and cook the vegetables, then cook the soup on high pressure for 25 minutes, followed by a natural pressure release.
Once cooled to room temperature, store the soup in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 3 months.
Recipe FAQ’s
I prefer using collagen-rich cuts of beef like chuck roast for this soup. The longer cooking process makes it tender and allows the flavor to build in the soup.
You can also use any leftover cooked beef, from top round steak to short ribs. You just won’t need to cook the soup for as long.
The short answer is no. The pearl barley will thicken the soup as it cooks, making it a more hearty soup. If you prefer a more brothy soup, you can cook the barley prior to adding it to the soup.
If you want to add it to the soup already cooked, simply boil it for 20-30 minutes.
In some cases, particularly if you use a slow cooking method, the barley can become overcooked. Add the pearl barley uncooked, and it will thicken the soup during the cooking process, making it more hearty.
Yes, you can. Beef barley soup freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then warm it gently on the stovetop.
More Soup Recipes You’ll Love!
Homemade Beef Barley Soup Recipe
Ingredients
- 1.5 lbs chuck roast ½-¾ inch cubes trimmed of excess fat
- 3 tablespoon olive oil
- 1 cups carrots medium dice
- 1 cup celery medium dice
- 2 cups onion medium dice
- 4 tablespoon tomato paste
- 2 tablespoon minced garlic
- 8 cups beef broth
- ½ cup red wine -optional
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme finely minced or 1 teaspoon dried
- 1 bay leaf
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 1 cup pearl barley
- 2 tablespoon Italian parsley finely minced
Instructions
- Add two tablespoons of olive to a large pot over medium-high heat, then add the beef chunks to the pot in a single layer. Season with salt and pepper.
- Cook the beef for 3-4 minutes on each side, then remove the beef and juices from the pan and set them aside until needed.
- Add another tablespoon of olive oil to the same pot the beef was cooked in over medium-high heat. Then add the carrots, celery, and onion to the pot and cook for 3-4 minutes.
- Add the garlic and tomato paste to the cooked vegetables and mix well. Cook for 1-2 minutes.
- Add the red wine to the pot to deglaze the pan. Remove the pot from the heat and use a large spoon to scrape all the browned bits that have stuck to the bottom of the pan.
- Add the beef broth, Worcestershire sauce, bay leaf, and thyme to the pot along with the cooked beef.
- Bring the mixture to a light boil, then reduce the temperature to low heat. Let the soup simmer for 1 hour, stirring occasionally. *Skim any excess fat off the top of the soup.
- Add the barley to the soup and continue to simmer the soup for another 45-60 minutes.*As the soup simmers the broth will reduce and you'll need to add water to the soup towards the end of the simmer. I added another 1 ½ cups of water to the soup to get the consistency right.
- Add the chopped parsley to the soup and stir together. Taste and reseason as needed with salt and black pepper.
- Serve the soup with crusty bread, and enjoy.
Notes
If you want to add it to the soup already cooked, simply boil it for 20-30 minutes.
Judy says
I’ve now made this recipe twice. I did include the red wine listed “as optional” in the ingredients. I think it gives the broth such a delicious depth of flavor. I also think using chuck roast also elevates this soup. Thank you.
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my soup recipe, and I’m glad tried the red wine. It does add a nice depth of flavor.
Anne says
I am hoping to make 120 servings that will be packaged and frozen. Our containers hold 1 3/4 c each so…210cups. Not sure the serving size in your recipe.
Chef Dennis Littley says
The serving size of my recipe is 8-10 ounces.
Kathy says
I was searching for a recipe that was similar to the one I used to make many years ago. This was close, only a lot better! I think it was using the wine to deglaze the pan. It added a little extra something that really made it shine. Just amazingly delicious. Thank you!
Chef Dennis Littley says
I’m happy to hear you enjoyed the soup, its one of my favorites!
Jeannine C Leach says
can this soup be canned
Chef Dennis Littley says
I don’t see why not.
Linda says
What can I add to the soup to make it less acidic?
Chef Dennis Littley says
You can leave the red wine out, add potatoes, extra carrots, or little brown sugar, maple syrup or baking soda to help cut back on the acidity. Any of these options or combination will work.
Sandy says
I made this soup, and it was delicious! The second day is was even better! Will definitely make this again. Low in calories too! Thank you!
Chef Dennis Littley says
You’re welcome, It’s one of my favorites, and soups are always better the next day!
Karla says
Every recipe of yours I have tried have been delicious. Having this for dinner tonight! Delicious 😋
Chef Dennis Littley says
Thank you so much for the kind words! I look forward to hearing how you enjoyed the soup.
Karla says
It was delicious 😋 I toasted up some crunchy bread to go with it. Perfect dinner for this snowy day! ❤️
Maryann Foster says
Delicious. Doubled veggies and garlic and did add the wine.
Chef Dennis Littley says
I’m happy to hear you enjoyed the soup. Adding more veggies is never a bad thing!
Elena says
I don’t know when I have used a recipe to make soup before. This is AMAZING. I made it tonight for my family to have for dinner tomorrow. It tastes unbelievable now, I can only imagine how delicious it will be tomorrow. I can’t wait to try more of your recipes. Wow! Wow! Wow!
Chef Dennis Littley says
I’m happy to hear you enjoyed one of my favorite soups! I hope you find more recipes on my website to try.
Donna says
I love this soup and recipe is easy to follow . Making it right now . House smells good
Chef Dennis Littley says
Let me know how you enjoy it.