It’s rainy and gloomy in San Francisco today, which means I have soup on the brain.
This hearty Beef and Barley Soup is flavorful, filling, and the perfect cold weather meal! This recipe uses ground beef instead of chuck roast, which makes it ohhh so easy to prepare.
Beef and Barley Soup
This hearty soup is flavorful, filling, and the perfect cold weather meal! This recipe uses ground beef instead of chuck roast, which makes it ohhh-so-easy to prepare.
Ingredients
Equipment
Method
- In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add the ground beef and use a wooden spoon to break it into small pieces. Season generously with black pepper and a pinch of kosher salt. Cook the beef, stirring occasionally, for 7-10 minutes until it’s fully browned. After about 5 minutes of cooking, when the meat is mostly cooked through but not yet browned, add the Worcestershire sauce, then continue cooking until browned.
- Add the onion, carrots, celery, and green pepper to the pot. Cook, stirring occasionally, for 4-5 minutes until the onion becomes translucent.
- Stir in the garlic, tomato paste, paprika, oregano, and thyme. Cook for about 30 seconds, or until fragrant.
- Pour in the tomatoes with their juices and ⅓ cup of beef stock to the pot, scraping up any browned bits from the bottom.
- Add the bay leaf and beef broth to the pot. Bring the mixture to a boil, then reduce the heat to medium. Stir in the barley, cover, and let it simmer for 30 minutes, or until the barley is tender. Be sure to stir occasionally to prevent the barley from sticking to the bottom. The soup should be thick and hearty, but if you prefer a thinner consistency, feel free to add more water as needed.
- Taste the soup and adjust the seasoning with salt and pepper, if necessary. Be sure to remove the thyme sprigs and bay leaf before serving.
- Ladle the soup into bowls and garnish with chopped fresh Italian parsley, if desired.
Love this soup! Easy to make and is now in our regular rotation. Our 1.5 year old loves it!
That makes me so happy!! The kiddos are tough critics! hahaha…
The message is correct here. It’s rainy, it’s the depths of the winter, and all you want is a cozy bowl of something delicious. This is probably the best beef and barley soup recipe I’ve ever tried. The recipe is simple and easy just like the best things in life. 10/10 recommended! Just don’t forget some bread to mop it up with 😉
I’m so glad you liked it! This one of my tried and true recipes. I echo your thoughts on the bread, especially if it’s warm!
What a great recipe and I had almost all the ingredients on hand. I subbed Italian seasoning for the thyme and oregano as it was all I had and it worked out well. Whole family including 2 kids loved it.
Thank you for taking the time to write a review Elizabeth. I’m so happy to hear your family enjoyed it! Great idea on the substitutions! I’m always an advocate for using what you have. Happy cooking!
I made a couple of small substitutions based on what I had on hand, and this made an excellent soup. So flavorful and easy to make! Great recipe, thank you!
Thank you so much for taking the time to write a review! I love that you were able to make subs based on what you had on hand. I’m so happy you enjoyed it Mary!
Loved this soup! I omitted the peppers (I detest them!) and it was still delicious and so easy.
I need the nutritional information for my husband. Please put it on my comment reply or email me.
Thank you for your message Lou Ann. Please see the nutritional information breakdown below. I’ve listed the info based on both 4 and 6 servings depending on if you’re enjoying this as a starter or main. Have a great night!
4 servings:
Calories: 410
Protein: 29g
Carbohydrates: 34g
Fiber: 5g
Sugar: 9g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 750mg
Potassium: 1100mg
Vitamin A: 150% DV
Vitamin C: 40% DV
Calcium: 6% DV
Iron: 20% DV
6 servings:
Calories: 310
Protein: 22g
Carbohydrates: 27g
Fiber: 4g
Sugar: 7g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 600mg
Potassium: 850mg
Vitamin A: 125% DV
Vitamin C: 35% DV
Calcium: 4% DV
Iron: 15% DV
Super good soup! We really like beef slow cooked so followed recipe but didn’t add the barley or carrots until the soup simmered about an hour in a 350 degree oven. Added barley and carrots until very tender. Was really good the same day but the leftovers the next day were wonderful after the flavors blended together.
Thank you for taking the time to leave a review Susan! The modifications you made sound soup-er! I agree, this soup is even better the next day after the flavors have blended. Happy cooking!
Trying this tonight! Do I drain the grease from the ground beef or just leave it?
I left it in / did not drain it.
Healthy, easy to make, and the flavor was OK, but I’m looking for a beef barley soup with a beefy taste, not a tomatoey taste.
Thank you for your feedback Jan! Ironically, I’m reading this while eating the Beef and Barley Soup. You’re correct, it does have a tomato heavy base (that’s what I grew up with). I’ll try a more traditional recipe soon. Thanks again for taking the time to comment. Happy cooking!