Beef and Barley Soup

Beef and Barley Soup combines tender chunks of beef, whole grain barley, and root vegetables in a rich, flavorful beef stock.

Very Delicious and Hearty Soup!

I can’t think of a better way to warm up this winter than with a bowl of our delicious Beef and Barley Soup!

Every spoonful of this hearty soup is chock-full of chunks of flavorful beef, tender cooked barley pearls, and root vegetables in a rich, homemade beef stock with tomato undertones.

This fantastic recipe makes a big pot full of soup – enough to feed a hungry crowd at a potluck supper, or to enjoy leftovers at another meal.

• The rich flavors of the beef and vegetables, and the tender but hearty barley creates a very satisfying meal in a bowl.
• It’s a budget-friendly soup – beef chuck is flavorful but fairly affordable, and the barley and vegetables are also easy on the wallet too.
• This recipe feeds a crowd with enough for leftovers too!

• Beef Chuck – You’ll need approximately 1 ½ pounds of beef chuck (fat removed) cut into bite-sized pieces. So, at the supermarket, select a chuck roast that weighs two to three pounds – once you’ve trimmed off the fatty parts, you’ll have less. Beef short ribs are another option.
• Vegetables – For the best flavor, choose a combination of root vegetables including onions, celery, carrots, leeks, garlic, and white turnip. If you prefer, substitute celery root or yellow turnip for the white turnip, or simply increase the carrots by a half cup instead.
• Tomatoes – Both tomato paste and canned diced tomatoes are used in this recipe. The tomato paste adds richness and flavor to the soup which complements the beefy flavors.
• Pearl Barley – Choose a quality brand – such as Bob’s Red Mill – which cooks up plump and has a firm but chewy texture. Avoid the quick-cooking barley for this recipe as it will get mushy in the soup.
• Beef Stock – For the very best soup, make homemade beef stock (see our recipe here). You can purchase a boxed or canned low-sodium beef broth or stock if you are pressed for time.
• Seasonings – This soup is simply seasoned with salt, pepper and dried thyme.

1. Sear the cubed beef in olive oil in a large soup pot. Remove meat and set aside.
2. Sauté vegetables in the same pot, then add tomato paste and barley and saute for a few minutes.
3. Add beef back to the pot, along with the remaining ingredients and bring to a boil.
4. Reduce heat and simmer until the beef and barley are tender.
5. Taste and add seasonings if needed.
6. Serve immediately.

• Can I make Beef and Barley Soup ahead of time?  Yes, we think this soup tastes better the day after it is made since the flavors meld together.
• How do I store leftovers?   Cool the soup quickly, then cover and refrigerate for up to three days.
• How do I reheat leftovers? Reheat in saucepan on the stove, or microwave individual portions to warm through.
• Can I freeze Beef and Barley Soup?  This soup freezes well, as long as most of the air is removed from the container or freezer bag. If using a container, fill it almost to the top (allowing a small amount of space for the frozen soup to expand). If freezing in zipper seal bags, make sure to squeeze out any extra air and lay flat on a tray until frozen solid.

This Beef and Barley Soup recipe originally appeared on A Family Feast in January 2013. We’ve updated the post and photos, but the delicious recipe remains the same.

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