Homemade Beef Barley Soup
Beef barley soup is a comforting classic packed with tender beef, hearty vegetables, and wholesome barley. It’s an all-in-one meal perfect for chilly days or when you crave a satisfying bowl of warmth.
With a rich broth and a medley of fresh ingredients, this soup offers both flavor and nutrition in every spoonful. Whether for a cozy family dinner or meal prepping for the week, beef barley soup is a timeless favorite you’ll turn to again and again.
Key Ingredients for Beef Barley Soup
- Beef – Tender, cooked beef brings richness and protein to this hearty soup.
- Barley – Nutty and chewy, barley adds bulk and nutrition, perfect for soaking up the broth’s flavors.
- Beef broth – A savory, reduced-sodium base that enhances the meatiness of the soup.
- Carrots and celery – These classic vegetables add natural sweetness and texture to every bite.
- Diced tomatoes – Petite diced tomatoes with their juices provide a tangy contrast to the rich broth.
- Green bell pepper – Adds a pop of color and a slight crunch, balancing the softer ingredients.
- Onion and garlic – Aromatic essentials that build a flavorful foundation for the soup.
- Thyme and bay leaf – These herbs add an earthy depth and a subtle, fragrant layer to the soup.
- Worcestershire sauce – For an umami kick that enhances the beef’s savory taste.
- Beef gravy mix – Thickens the broth, adding a velvety texture that ties the ingredients together.
- Olive oil – Used to sauté the vegetables, releasing their natural sweetness.
- Red wine (optional) – A splash of red wine elevates the richness of the broth with a hint of acidity.
- Parsley – Fresh or dried parsley brightens the finished soup with a hint of freshness.
How to Make Beef Barley Soup
Start by sautéing chopped onion and garlic in olive oil until softened. This fragrant base will give your soup its initial boost of flavor.
Next, stir in the hearty vegetables, including carrots, celery, and bell pepper. Add the cooked beef, beef broth, diced tomatoes, barley, and a blend of Worcestershire sauce, thyme, bay leaf, and the beef gravy mix. Let the soup come to a rolling boil.
Once it reaches a boil, lower the heat, cover, and let it simmer for about 40-50 minutes. This simmering time allows the barley to absorb all the flavors while becoming tender. Finally, remove the bay leaf, season with salt and pepper, and stir in red wine if you’re using it. Garnish with fresh parsley and serve.
Recipe Tips and Variations
For a richer broth, you can substitute part of the beef broth with a homemade stock or bone broth. If you prefer a vegetarian version, simply omit the beef and use vegetable broth instead, adding mushrooms for a meaty texture.
If you’re looking for extra vegetables, zucchini, peas, or even kale can be great additions. For a creamier texture, stir in a spoonful of sour cream or yogurt just before serving. Alternatively, add a dash of smoked paprika or cayenne pepper for a subtle kick of heat.
Storing Leftovers
Beef barley soup stores well, making it ideal for meal prep. Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to four days.
If you plan to freeze it, place portions in freezer-safe bags or containers, leaving room for expansion. When reheating, add a splash of water or broth to restore the soup’s consistency, and heat on the stove over medium heat until warmed through.
Beef Barley Soup Recipe
Ingredients
- 2 cups cooked beef
- 2 carrots sliced
- 1 rib celery sliced
- 14.5 ounces canned petite diced tomatoes with juices 1 can
- ½ green bell pepper diced
- 6 cups reduced sodium beef broth
- ⅔ cup barley
- 1 tablespoon olive oil
- 1 onion chopped
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme leaves
- 1 bay leaf
- 1 packet beef gravy mix
- 2 tablespoons red wine optional
- 2 tablespoons fresh parsley chopped (or 2 teaspoons dried)
- Salt and black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they soften.
- Stir in the carrots, celery, green bell pepper, cooked beef, beef broth, diced tomatoes with their juices, barley, Worcestershire sauce, thyme, bay leaf, and beef gravy mix. Bring the mixture to a boil.
- Once boiling, lower the heat and cover the pot. Allow it to simmer for about 40-50 minutes, or until the barley is tender.
- Remove the bay leaf and season the soup with salt and black pepper to taste. Stir in red wine, if using, and garnish with chopped parsley before serving.