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Home » Recipes » Soup Recipes

Hearty Beef Barley Soup Recipe

Published: Mar 14, 2023 · Modified: May 17, 2025 by Chef Dennis Littley

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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.

Beef barley soup in white bowl.


 

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.

Beef barley soup in white bowl.

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.

Table of Contents:
  • Ingredients for Beef Barley Soup Recipe
  • Can I add other vegetables to this soup?
  • How to Make our Beef Barley Soup Recipe
  • Recipe FAQ’s
  • More Soup Recipes You’ll Love!
  • Recipe: Homemade Beef Barley Soup Recipe

Ingredients for Beef Barley Soup Recipe

ingredients to make 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.

collage showing how to make recipe.
  • 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

collage showing how to finish making recipe.
  • 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.
Beef barley soup in white bowl.

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

What cut of beef should I use for the beef barley soup recipe?

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.

Should you cook barley before adding it to the soup?

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.

Can you overcook barley in soup?

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.

Can I freeze this soup?

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.

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Beef barley soup in white bowl.

Homemade Beef Barley Soup Recipe

Chef Dennis Littley
My 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.
4.99 from 116 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Appetiser, Soup
Cuisine American
Servings 12
Calories 233 kcal

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

*Add your favorite fresh or frozen vegetables along with additional beef broth to stretch the soup. Green beans, peas, and corn are some of my favorite veggies to add.
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.
What cut of beef should I use for beef barley soup?
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 that you have on hand. You just won’t need to cook the soup for as long.
Should you cook barley before adding it to the soup?
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.
Can I freeze this soup?
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.

Nutrition

Calories: 233kcalCarbohydrates: 19gProtein: 15gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 39mgSodium: 664mgPotassium: 486mgFiber: 4gSugar: 3gVitamin A: 1999IUVitamin C: 6mgCalcium: 45mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.99 from 116 votes (81 ratings without comment)

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    Recipe Rating




  1. Judy says

    March 31, 2025 at 4:02 pm

    5 stars
    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.

    Reply
    • Chef Dennis Littley says

      April 01, 2025 at 8:11 am

      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.

      Reply
    • Anne says

      April 03, 2025 at 10:38 am

      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.

      Reply
      • Chef Dennis Littley says

        April 03, 2025 at 10:48 am

        The serving size of my recipe is 8-10 ounces.

  2. Kathy says

    March 15, 2025 at 9:09 pm

    5 stars
    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!

    Reply
    • Chef Dennis Littley says

      March 16, 2025 at 1:24 pm

      I’m happy to hear you enjoyed the soup, its one of my favorites!

      Reply
  3. Jeannine C Leach says

    March 12, 2025 at 12:28 pm

    can this soup be canned

    Reply
    • Chef Dennis Littley says

      March 12, 2025 at 1:04 pm

      I don’t see why not.

      Reply
  4. Linda says

    March 11, 2025 at 2:18 pm

    What can I add to the soup to make it less acidic?

    Reply
    • Chef Dennis Littley says

      March 11, 2025 at 3:06 pm

      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.

      Reply
  5. Sandy says

    February 27, 2025 at 2:00 pm

    5 stars
    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!

    Reply
    • Chef Dennis Littley says

      February 28, 2025 at 9:05 am

      You’re welcome, It’s one of my favorites, and soups are always better the next day!

      Reply
  6. Karla says

    February 01, 2025 at 7:46 pm

    5 stars
    Every recipe of yours I have tried have been delicious. Having this for dinner tonight! Delicious 😋

    Reply
    • Chef Dennis Littley says

      February 02, 2025 at 6:23 am

      Thank you so much for the kind words! I look forward to hearing how you enjoyed the soup.

      Reply
      • Karla says

        February 02, 2025 at 2:00 pm

        It was delicious 😋 I toasted up some crunchy bread to go with it. Perfect dinner for this snowy day! ❤️

  7. Maryann Foster says

    February 01, 2025 at 10:13 am

    5 stars
    Delicious. Doubled veggies and garlic and did add the wine.

    Reply
    • Chef Dennis Littley says

      February 01, 2025 at 2:35 pm

      I’m happy to hear you enjoyed the soup. Adding more veggies is never a bad thing!

      Reply
  8. Elena says

    January 20, 2025 at 7:12 pm

    5 stars
    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!

    Reply
    • Chef Dennis Littley says

      January 21, 2025 at 9:18 am

      I’m happy to hear you enjoyed one of my favorite soups! I hope you find more recipes on my website to try.

      Reply
  9. Donna says

    January 18, 2025 at 10:28 am

    5 stars
    I love this soup and recipe is easy to follow . Making it right now . House smells good

    Reply
    • Chef Dennis Littley says

      January 18, 2025 at 5:32 pm

      Let me know how you enjoy it.

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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