Beef Barley Soup

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Beef Barley Soup – A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

Beef Barley Soup – A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.Beef Barley Soup

As the weather’s getting cooler and fall is just ahead, a warm soup as a starter dish really hits the spot. Some other soup apps I enjoy are Stuffed Pepper Soup, Roasted Brussels Sprouts and Cauliflower Soup and Chunky Beef, Cabbage and Tomato Soup.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn’t always very happy about this, because believe it or not, I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you’re pressed for time. The pressure cooker is perfect to speed this up, I’ve also included instructions if you own one.

I wasn’t sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make for great lunches. This also freezes great for those of you who want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

Beef Barley Soup – A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

Beef Barley Soup – A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.
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4.63 from 37 votes
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Beef Barley Soup

336 Cals 32 Protein 27 Carbs 11 Fats
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Yield: 5 servings
COURSE: Soup
CUISINE: American
A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

Ingredients

  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 - 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper

Instructions

  • Heat a large heavy pot or dutch oven on medium heat.
  • Add oil and beef, season with a little salt and brown meat a few minutes.
  • When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
  • Add water, salt and bay leaves and bring to a boil.
  • When boiling, reduce heat to low and cover.
  • Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
  • Add the barley, adjust the salt if needed and add fresh ground pepper.
  • Simmer an additional 30-35, remove bay leaves and serve.

Pressure cooker instructions:

  • Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
  • Cook in the pressure cooker for about 30 minutes on medium low heat.
  • Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.

Notes

Makes 7 1/2 cups.

Nutrition

Serving: 11/2 cups, Calories: 336kcal, Carbohydrates: 27g, Protein: 32g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 453mg, Fiber: 6g, Sugar: 1.5g
WW Points Plus: 8
Keywords: beef and barley soup, Beef Barley Soup, instant pot beef barley soup, pressure cooker beef barley soup, vegetable beef barley soup

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322 comments

  1. This was so good on a cold night, last night! I used beef broth instead of water, but other than that, didn’t change a thing. I’ll be making this again!

  2. Made a very large batch of this for legion with a couple of changes I added potatoes used broth. Have had phone calls about how good it was with only 1 bowl left.

  3. I love this soup and have made it several times. I don’t change anything but I do sift out the meat at the end and chop it up into tiny pieces and put it back in.
    I feel like it’s perfectly simple and nice that you can taste the ingredients separately. Great with a crusty bread and butter! And even better leftover. Just add more water to make last a little longer when reheating.  I can’t do a lot of seasonings or tomatoes so I was able to make this on a previously really restricted diet without onions and garlic and it was comforting and still worked!