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A bowl of satisfying Beef and Barley Soup, made with ground beef. Carrots, celery, and green bell pepper mix with Italian barley and a variety of fresh & dried herbs.
Sacha Hirschfeld

Beef and Barley Soup

4.75 from 8 votes
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. 
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Soups
Cuisine: American
Calories: 556
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp extra-virgin olive oil I sub 1 tbsp of olive oil for rendered pork fat if I have it in the fridge
  • 1 lb ground beef
  • 1 tbsp Worcestershire sauce
  • 1 onion white or yellow; diced
  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 1 green pepper diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 14 oz can diced tomatoes or fresh
  • 6 cups beef stock
  • ¾ cup uncooked pearl barley
  • kosher salt to taste
  • freshly ground pepper to taste

Equipment

  • 1 large Dutch oven or soup pot
  • 1 chefs knife
  • 1 cutting board
  • measuring spoons 1 tsp, 1 tbsp
  • measuring cups ⅓ cup, ¾ cup, 1 cup
  • 1 can opener for the tomatoes
  • 1 wooden spoon
  • 1 soup ladle

Method
 

  1. 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.
  2. Add the onion, carrots, celery, and green pepper to the pot. Cook, stirring occasionally, for 4-5 minutes until the onion becomes translucent.
  3. Stir in the garlic, tomato paste, paprika, oregano, and thyme. Cook for about 30 seconds, or until fragrant.
  4. Pour in the tomatoes with their juices and ⅓ cup of beef stock to the pot, scraping up any browned bits from the bottom.
  5. 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.
  6. 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.
  7. Ladle the soup into bowls and garnish with chopped fresh Italian parsley, if desired.