Hey everyone, it’s Anne here from Beyond the Bayou Blog. Today, I want to share my favorite recipe for Beef Barley Soup. This dish has been a constant in my kitchen for years, especially when the weather turns chilly.
I remember my mom making this soup when I was growing up, and now I love cooking it for my own family. It’s hearty, filling, and warms you right up from the inside out. The rich beef flavor, tender vegetables, and chewy barley make for a satisfying meal that’s perfect for lunch or dinner.
I usually make a big pot on Sundays so we have leftovers for busy weeknights. It’s also great for freezing, which is a real lifesaver on those days when I don’t feel like cooking.
So, let’s get started with this simple but delicious beef barley soup recipe.
What Is Barley?
Barley is a key ingredient in this recipe, but what exactly is it? Barley is a whole grain from the grass family. It’s been a major food source worldwide for centuries, making it one of the oldest cultivated crops along with wheat.
There are different types of barley, but the main ones you’ll come across are hulled barley and pearled barley. Hulled barley is considered a whole grain because only the tough outer hull is removed, leaving the bran intact.
Pearled barley, on the other hand, has both the hull and bran removed, making it less chewy and quicker to cook.
Tips For The Best Beef Barley Soup
- Go Thick on the Veggies: Cut your veggies into slightly thicker chunks. They’ll simmer for a while, and you don’t want your carrots turning into mush. A bit of bite adds a wonderful texture.
- Brown the Beef: Don’t skip this step! Browning the beef creates a rich, savory base for your soup. Those caramelized bits at the bottom of the pot? Pure flavor gold.
- Low and Slow: Patience is key. Letting the soup simmer slowly ensures the beef becomes melt-in-your-mouth tender and the flavors meld beautifully.
- Tomato Paste Boost: Give your tomato paste a quick sauté before adding the liquid. This deepens the flavor and adds a subtle sweetness from light caramelization.
- Perfect Barley Timing: Add the barley halfway through the cooking process. This keeps it from becoming too soft, giving you a lovely, slightly chewy texture that contrasts nicely with the tender beef and veggies.
- Season in Layers: Season the beef before browning, then adjust seasoning as the soup cooks. This builds a more complex, well-rounded flavor.
- Fresh Herbs Finish: Stir in fresh herbs like parsley or thyme just before serving. It adds a burst of fresh, vibrant flavor that brightens up the rich soup.
- Rest Before Serving: Let the soup sit for about 10 minutes after cooking. This allows the flavors to meld together even more, giving you a deeply satisfying bowl of soup.
Beef Barley Soup Recipe
Equipment
- Large Pot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 tablespoon Worcestershire sauce
- 1 garlic clove minced
- 1 rib celery sliced
- 2 cups cooked beef
- 6 cups reduced sodium beef broth
- 1 can petite diced tomatoes 14-15 oz undrained
- ½ green pepper diced
- ¼ teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 carrots sliced
- 2 tablespoons red wine optional
- 2 tablespoons fresh parsley or 2 teaspoons dried
- salt & pepper to taste
- ⅔ cup barley
Instructions
- Cook onions and garlic in oil over medium heat until softened.
- Add carrots, celery, green pepper, beef, broth, and diced tomatoes.
- Stir in barley, Worcestershire sauce, thyme, gravy mix, and bay leaf.
- (Optional) Add a splash of red wine.
- Bring to a boil, reduce heat, and simmer covered for 40-50 minutes until barley is cooked.
- Remove bay leaf, season with salt and pepper, and serve hot.
Nutrition
What To Serve With Beef Barley Soup?
