Warm up on a chilly day with a hearty and comforting bowl of Beef and Barley Soup. This soul-soothing dish is packed with tender beef, nutritious veggies, and chewy barley, all simmered in a flavorful beef broth. Perfect for a cozy family dinner or a satisfying lunch, this soup is easy to make and oh-so-delicious.
Why Make This Recipe
Beef and Barley Soup is a classic dish that is both nourishing and delicious. It’s a great way to enjoy a complete meal in one bowl, with protein from the beef, fiber from the barley, and vitamins from the vegetables. Plus, it’s a fantastic way to use up leftover ingredients and create a satisfying meal that everyone will love.
How to Make Beef and Barley Soup
Ingredients:
- 1 lb lean ground beef
- 1 large yellow onion (chopped)
- 4 carrots (peeled and chopped)
- 3 stalks celery (chopped)
- 1 tbsp Worcestershire sauce
- 1 tsp minced garlic
- ½ cup sliced white button mushrooms (about 4oz.)
- 1 tsp dried thyme
- 8 cups beef broth
- 2 bay leaves
- 1 cup medium barley
- ½ cup frozen peas
- Salt and pepper (to taste)
Directions:
- Spray a large pot or Dutch oven with cooking spray and heat to medium heat. Season the ground beef on both sides with salt and pepper. Place it in the pot and use a scraper spatula to break up the ground beef as it browns.
- Once the beef is browned, drain any excess grease from the pot.
- Add the onion, carrots, celery, Worcestershire sauce, and garlic to the pot. Saute for 10 minutes.
- Pour in the beef broth. Add the dried thyme, bay leaves, and mushrooms. Simmer for 30 minutes, covered.
- Add in the barley. Cover and continue to cook for another 30 minutes.
- Stir the soup and season with salt and pepper. Add the frozen peas and cook for another 10 minutes. Remove the bay leaves. Serve hot.
How to Serve Beef and Barley Soup
Serve this hearty soup hot, garnished with fresh parsley or a dollop of sour cream. Pair it with crusty bread or a side salad for a complete and satisfying meal.
How to Store Beef and Barley Soup
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through.
Tips to Make Beef and Barley Soup
- For extra flavor, brown the beef well before adding the vegetables and broth.
- Opt for low-sodium beef broth to control the saltiness of the soup.
- Feel free to add other vegetables like potatoes or green beans for variety.
Variation
For a vegetarian version, omit the beef and use vegetable broth instead. Add extra mushrooms and root vegetables like parsnips for a hearty meatless option.
Beef and Barley Soup
Description
Warm up with this delicious Beef and Barley Soup, a nutritious and flavorful meal perfect for chilly days. Packed with tender beef, veggies, and chewy barley, this soup is a complete and satisfying dish for the whole family.Ingredients
Soup Ingredients
Directions
How to Make Beef and Barley Soup
-
Step 1
Brown the lean ground beef seasoned with salt and pepper in a large pot or Dutch oven. -
Step 2
Add the onion, carrots, celery, Worcestershire sauce, and garlic. Saute for 10 minutes. -
Step 3
Pour in the beef broth, add thyme, bay leaves, and mushrooms. Simmer covered for 30 minutes. -
Step 4
Add barley, cover, and simmer for another 30 minutes. -
Step 5
Season with salt and pepper, add peas, and cook for 10 more minutes. Remove bay leaves before serving hot.
Servings 6
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Cholesterol 50mg17%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 24g48%
- Vitamin A 150 IU
- Vitamin C 20 mg
- Calcium 100 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
