Hearty Beef Barley and Vegetable Soup
Hearty Beef Barley and Vegetable Soup with tender beef, wholesome barley and vegetables in a rich savoury broth for a cozy, filling meal.
This Hearty Beef Barley and Vegetable Soup is rich, cozy and packed with tender beef, wholesome barley and plenty of vegetables in a savoury broth. I love how the barley gives the soup a little extra body while the beef and vegetables make it filling enough for dinner. It’s the kind of cold-weather soup that tastes even better after the flavours have had time to come together.
Rich Beef Barley Soup with Plenty of Vegetables
This Hearty Beef Barley and Vegetable Soup is full of tender beef, chewy barley and vegetables in a rich, savoury broth. The barley gives the soup a little extra body, while the vegetables keep it hearty without making it feel too heavy.
Why This Beef Barley Soup Is So Satisfying
The beef, barley and vegetables all bring something different to the pot. I like how the barley softens as it cooks but still keeps a bit of texture, and the broth gets richer as everything simmers together. It’s simple, filling and tastes even better once the flavours have had time to develop.
Perfect for Cold Weather and Cozy Family Dinners
Serve this Hearty Beef Barley and Vegetable Soup for an easy cold-weather dinner, weekend lunch or meal prep. It pairs well with crusty bread or a simple sandwich, and the leftovers make a very good lunch the next day.
Tips for the Best Hearty Beef Barley and Vegetable Soup
• Brown the beef first. Let the beef get some good colour before adding the liquid. Those browned bits add a lot of savoury flavour to the finished Beef Barley and Vegetable Soup.
• Cut the vegetables fairly evenly. Similar-sized pieces of carrots and potatoes cook more consistently, so you don’t end up with some pieces soft and others still firm.
• Give the barley time to cook. Barley needs time to soften and become pleasantly chewy. It also thickens the broth a little as it cooks, which gives the soup more body.
• Watch the liquid level. Barley absorbs quite a bit of broth, especially as the soup sits. Keep a little extra broth nearby in case you want to loosen it later.
• Simmer gently. A steady, gentle simmer helps the beef become tender without making the vegetables break down too much.
• Taste near the end. The broth becomes more concentrated as the soup cooks, so adjust salt and seasoning once the beef, barley and vegetables are tender.
• Let it rest before serving. Even 10–15 minutes off the heat gives the flavours a chance to settle together. I find beef barley soup often tastes even better after that short rest.
• Add fresh herbs at the end. A little parsley or another fresh herb brightens up the rich broth and makes the finished soup taste fresher.
Variations for Hearty Beef Barley and Vegetable Soup
• Add mushrooms. Sliced mushrooms bring extra savoury flavour and work really well with the beef and barley.
• Use different root vegetables. Parsnips, turnips or rutabaga can replace some of the potatoes or carrots for a slightly earthier Beef Barley and Vegetable Soup.
• Add leafy greens. Stir in spinach, kale or Swiss chard near the end for extra colour and freshness.
• Make it more tomato rich. Add a little extra tomato if you want a deeper, slightly tangier broth.
• Use pearl barley. Pearl barley gives the soup a softer, more traditional texture and helps thicken the broth as it cooks.
• Add extra herbs. Thyme, rosemary or bay leaf can give the soup a more aromatic, cold-weather flavour.
• Make it brothier. Add extra beef broth if you prefer a lighter soup, especially after the barley has had time to absorb liquid.
• Turn leftovers into a thicker stew. Let the soup sit overnight and the barley will absorb more broth, giving you a thicker, almost stew-like texture the next day.
Real Kitchen Tip: Keep Extra Broth Nearby
For the best Hearty Beef Barley and Vegetable Soup, keep a little extra beef broth on hand as the soup cooks. Barley absorbs quite a bit of liquid, and the soup can thicken more than you expect, especially after it sits.
I like to add extra broth a little at a time rather than all at once. That way you can keep the soup hearty without letting it turn too thick or stew-like.
Hearty Beef Barley and Vegetable Soup
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Mixing bowl
- Wooden spoon
- Ladle
Ingredients
- 1½ pounds beef stewing beef – cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil divided
- 1 yellow onion medium sized and diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes with juices
- 7 cups beef broth low-sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- ¾ cup pearl barley rinsed
- 3 carrots medium sized and cut into thick pieces
- 2 Yukon Gold potatoes medium sized and cut into ¾-inch cubes
- 1 teaspoon brown sugar optional
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Brown the stewing beef. Pat the beef dry and season it with the salt and black pepper. Sprinkle with the flour and toss lightly to coat. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef in two batches, adding the remaining oil as needed. Transfer the browned beef to a plate.
- Cook the onion and garlic. Reduce the heat to medium. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and tomato paste and cook for 1 minute.
- Simmer the beef until tender. Return the browned beef and any juices to the pot. Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, oregano and bay leaf. Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer for 60 to 75 minutes, or until the beef is beginning to feel tender.
- Add the barley and vegetables. Stir in the rinsed pearl barley, carrots, potatoes and brown sugar, if using. Continue simmering partially covered for 40 to 45 minutes, stirring occasionally, until the beef is fork-tender and the barley and vegetables are cooked.
- Finish the beef barley soup. Remove the bay leaf. Add a little extra beef broth if the soup has become too thick. Taste and adjust the salt and black pepper. Stir in the fresh parsley just before serving.
Notes
- Pearl barley thickens beef soup naturally as it cooks and continues to absorb broth while the soup sits. Add a splash of beef broth when reheating leftovers.
- Cut the carrots into fairly thick pieces so they hold their shape during the longer cooking time.
- Yukon Gold potatoes are ideal for this homemade beef soup because they become creamy while usually staying intact.
- For a thicker beef barley stew, begin with 6 cups of beef broth instead of 7.
- Keep the soup at a gentle simmer. Boiling it too quickly can make the beef tougher rather than tender.
- Browning the beef in batches adds deeper flavour to the broth. It takes a few extra minutes, but it is worth doing.
- This hearty beef barley and vegetable soup tastes even better the next day after the beef, tomato and herb flavours have had time to blend.
- Store leftover beef barley soup in an airtight container in the refrigerator for up to 4 days.
- Freeze the cooled soup for up to 3 months. The barley may absorb additional broth, so add more when reheating.