Beef Barley Soup Recipe
A rich and hearty beef barley soup loaded with tender beef, wholesome veggies, and nutty pearl barley — the ultimate comfort food made simple for everyday home cooking.
Ingredients
- 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
- 14.5 ounces 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 chopped fresh parsley or 2 teaspoons dried
- 1 to taste salt and black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and minced garlic, cooking until softened and fragrant.
- Add carrots, celery, green bell pepper, and cooked beef. Stir to combine.
- Pour in beef broth, diced tomatoes with juices, Worcestershire sauce, and pearl barley. Add thyme, beef gravy mix, and the bay leaf. Stir well.
- Bring to a boil, reduce heat, cover, and simmer for 40–50 minutes, until barley is tender. Stir occasionally.
- Remove bay leaf. Stir in parsley. Taste and season with salt and black pepper.
- Serve hot with bread or biscuits.
Notes
- For best flavor, use leftover roast or grilled steak.
- Soup thickens as it sits — add broth or water to adjust consistency before reheating.
- Worcestershire adds a deep savory note; if unavailable, try a splash of soy sauce or balsamic vinegar.
- Freeze in portions for easy future meals.
Nutrition
Calories: 204kcalCarbohydrates: 21gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 487mgPotassium: 878mgFiber: 4gSugar: 4gVitamin A: 2802IUVitamin C: 15mgCalcium: 47mgIron: 3mg
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