Beef Barley Soup Wellplated Com

I cooked this vegetable beef barley soup for friends we were visiting in Colorado. We had no agenda, beyond catching up and eventually settling in for dinner. This humble soup is just the sort of recipe for a laid-back evening with people you love. Like all great beef soup recipes (Instant Pot Beef Stew; Beef Bourguignon; Crockpot Vegetable Beef Soup) it does require some up-front vegetable chopping and batch searing, but the rewards of it simmering gently on the stove, then warming your belly are well worth it. Save this recipe for a chilly day. Winter isn’t done, and mushroom beef barley soup makes that so much more bearable.

How to Make Best Beef Barley Soup Recipe

This classic beef barley soup is thick, comforting, and thanks to a plethora of vegetables, it acts as an all-in-one meal. Beef barley soup is good for you in moderation. It features loads of vegetables, whole grains, and protein.

The Ingredients

Beef. Tender chunks of beef chuck roast are perfect for this hearty, flavorful soup. Beef is packed with protein and iron, making it a nutritious addition too.

Pearled Barley. Nutty, tender, and delightfully chewy. Barley adds wonderful texture to the soup and helps make it more satisfying (just like the rice does in my Crock Pot Chicken and Rice Soup).

Veggies. Celery, medium carrots, onion, parsnip, and mushrooms add flavor, texture, and nutrition to this soup. Beef Stock. With deep flavor, low sodium beef broth or stock makes an excellent liquid base. It also helps deglaze the pan, ensuring all those tasty browned bits (a.k.a. flavor!) are incorporated into the soup. Chicken broth works as well.

Tomato Paste. Adds rich, simmered all day flavor to the soup. Worcestershire. For a touch of umami goodness. Red Wine Vinegar. A hit of acidity that wakes up all the flavors. Smoked Paprika. Adds a delicious smokiness to the soup. Herbs. I incorporated dried thyme, bay leaves, and fresh parsley into the soup. They add scrumptious earthy, herby flavor and depth. For fresh herbs you can go with sprigs of thyme.

The Directions

Storage Tips

To Store. Refrigerate soup in an airtight container for up to 3 days in the fridge. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Freezes well!

Recommended Tools to Make this Recipe

Dutch Oven. Perfect for preparing this beef barley soup. Chef’s Knife. Make chopping a breeze with a sharp chef’s knife. Ladle. The easiest and cleanest way to transfer soups to bowls.

Beef barley soup is a big bowl of cozy. I hope it brings warmth to your home one night soon. If you’re interested in trying another barley recipe, check out my Barley Risotto.