Beef And Barley Soup

This easy Beef and Barley Soup is a warm, hearty meal perfect for any day. Packed with tender beef, wholesome barley, and savory broth, it’s a nutritious dish that comes together quickly. You can easily customize it with common ingredients, making it a flexible and satisfying option for dinner.

Ingredients Needed

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, sliced
• 1 rib celery, sliced
• 2 cups cooked beef
• 6 cups reduced sodium beef broth (48 oz)
• 14.5 oz canned petite diced tomatoes with juices (1 can)
• ½ green bell pepper, diced
• ⅔ cup pearl barley
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon dried thyme leaves
• 1 packet beef gravy mix
• 1 bay leaf
• 2 tablespoons red wine (optional)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• Salt and black pepper to taste

How To Make Beef and Barley Soup

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until softened.
2. Add Vegetables and Beef: Stir in the sliced carrots, celery, green bell pepper, and cooked beef.
3. Incorporate Liquids and Seasonings: Pour in the beef broth, canned diced tomatoes with juices, Worcestershire sauce, dried thyme, beef gravy mix, and bay leaf. If using, add red wine.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes, or until the barley is tender.
5. Finish and Serve: Remove the bay leaf, stir in chopped fresh parsley, and season with salt and black pepper to taste. Ladle the soup into bowls and enjoy!

Recipe Tips

• Use leftover beef: For a quick and flavorful soup, use leftover cooked beef from another meal. It adds more depth and saves time.
• Don’t skip the Worcestershire sauce: This adds a savory umami flavor to the soup. It really enhances the taste, so don’t leave it out!
• Check the barley: Barley can take longer to cook, so make sure it’s fully cooked and tender before serving. If needed, add a little extra broth and let it cook longer.
• Adjust seasoning: Always taste the soup before serving. Add more salt, pepper, or Worcestershire sauce if needed to balance the flavors.
• Optional red wine: If you add red wine, it enhances the flavor and gives the soup a rich depth. If you don’t drink wine, you can skip it, but it’s highly recommended!

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers beef and barley soup in an airtight container in the fridge for 3-4 days.
• Freeze: Store leftovers beef and barley soup in a freezer-safe container or bag. It will keep for 3 months. Thaw it in the fridge overnight before reheating.
• Reheating: Reheat leftovers beef and barley soup on the stovetop over medium heat, stirring occasionally for 3 minutes, or in the microwave, stirring halfway through for 5 minutes, adding a splash of broth if needed to maintain consistency.

More Recipes:

• Meatball Soup
• Minestrone Soup​
• Turkey Noodle Soup Recipe​
• Bean and Ham Soup