Hearty Homemade Beef & Barley Soup Recipe
I’m convinced there’s something almost magical about a steaming bowl of beef and barley soup on a cold day, the kind that makes you forget you’re actually an adult who has to pay bills and pretend to have it all together. This isn’t just any soup though – it’s the kind that’ll have you questioning why you ever bothered with those fancy restaurant versions when something this soul-satisfying waits in your own kitchen.
Why You’ll Love this Hearty Homemade Beef & Barley Soup
When winter winds start howling and your kitchen feels like the only warm refuge in the house, this beef and barley soup becomes your culinary superhero. I can practically guarantee you’ll fall head over heels for its rich, soul-warming broth.
What makes this soup absolutely irresistible? It’s impossibly hearty, loaded with tender beef chunks, chewy barley, and colorful vegetables that’ll make your spoon feel heavy with goodness.
Plus, it’s ridiculously simple to make, which means less time fussing around and more time savoring each comforting spoonful.
What Ingredients are in Hearty Homemade Beef & Barley Soup?
The beauty of this beef and barley soup lies in its simplicity, honestly. You won’t find yourself hunting down exotic ingredients at three different specialty stores or wondering what the heck half the items on your shopping list even are. Most of these ingredients are probably hanging out in your pantry right now, just waiting to become something magical.
What I love about this particular recipe is how it transforms everyday ingredients into something that tastes like you’ve been simmering it all day long. The ingredient list reads like a greatest hits album of comfort food essentials, nothing fancy or pretentious, just good honest flavors that know how to work together.
Ingredients for Beef & Barley Soup:
- 3 pounds cooked lean beef
- 1/2 cup barley
- 1 bay leaf
- 2 tablespoons oil
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 (16 ounce) package frozen mixed vegetables
- 4 cups water
- 4 beef bouillon cubes
- 1 tablespoon white sugar
- 1/4 teaspoon ground black pepper
- 1 (28 ounce) can stewed tomatoes
- Salt and ground black pepper to taste
Now, let’s talk about a few things that might save you from a grocery store meltdown. The recipe calls for cooked lean beef, which means you can absolutely use leftover roast beef, pot roast, or even that brisket from last weekend.
If you’re starting from scratch, any lean cut works beautifully, just make sure it’s tender enough to cut into bite-sized pieces without a wrestling match.
The barley is really the star supporting actor here, so don’t even think about skipping it. Pearl barley works perfectly and you can find it in the rice and grains aisle, usually hanging out near the quinoa and other wholesome-looking packages.
It adds this wonderful chewy texture that makes every spoonful feel substantial.
When it comes to the frozen mixed vegetables, feel free to get creative. The standard carrots, peas, and corn combo works great, but if you find a blend with green beans or lima beans, go for it.
Your soup, your rules. Just avoid anything with weird exotic vegetables that might confuse the flavor profile, like frozen stir-fry mixes with water chestnuts and bamboo shoots.
How to Make this Hearty Homemade Beef & Barley Soup
Making this beef and barley soup is honestly one of those processes that makes you feel like a proper cook, even if you’re usually the type who burns toast. The whole thing comes together in about 30 minutes, which is fundamentally a miracle when you consider how rich and complex it tastes.
Start by chopping your 3 pounds of cooked lean beef into bite-sized pieces, nothing fancy here, just chunks that won’t require a steak knife to navigate. Set that aside while you heat up 2 tablespoons of oil in a large soup pot over medium heat. This is where the magic begins, with that satisfying sizzle that tells you dinner is officially happening.
Toss in your 1 chopped onion and 3 stalks of chopped celery, and let them sauté until they start getting soft and fragrant. We’re not looking for caramelization here, just that lovely softened stage where they’ve lost their raw edge. The smell alone will have people wandering into the kitchen asking what’s for dinner, and you can feel all smug about your culinary prowess.
Once your vegetables are properly sautéed, set them aside temporarily because we’re about to build the soup base. In the same pot, add 4 cups of water along with 4 beef bouillon cubes, 1 tablespoon of white sugar, 1/4 teaspoon of ground black pepper, your 28-ounce can of stewed tomatoes, 1 bay leaf, the chopped beef, and 1/2 cup of barley. If you prefer smaller tomato pieces, go ahead and chop them up a bit, though honestly, they’ll break down some during cooking anyway.
Bring this whole beautiful mess to a boil, then reduce the heat and let it simmer for 10 to 15 minutes. This gives the barley time to start getting tender and lets all those flavors mingle properly. Don’t wander off too far because you want to keep an eye on things, making sure nothing’s sticking to the bottom.
After your simmering time is up, add back in those sautéed vegetables along with your 16-ounce package of frozen mixed vegetables. Cook everything until it’s thoroughly heated through, which usually takes just a few more minutes. Taste and season with additional salt and ground black pepper as needed, because every pot of soup has its own personality when it comes to seasoning.
The beauty of this method is how it builds layers of flavor without being complicated. You’re fundamentally creating a rich broth, adding substance with the barley and beef, then finishing with vegetables that still have some bite to them. Remove that bay leaf before serving, unless you enjoy the surprise of finding a random leaf in your soup bowl.
Hearty Homemade Beef & Barley Soup Substitutions and Variations
Beautiful as this recipe is in its original form, you’ll probably want to mess around with it eventually because that’s just human nature when it comes to cooking.
I’d swap the barley for wild rice or quinoa if you’re feeling fancy. Ground turkey works beautifully instead of beef, though you’ll lose some richness.
Want more vegetables? Throw in diced carrots, mushrooms, or potatoes. The frozen mixed vegetables are basically training wheels. Fresh corn, green beans, or peas will elevate everything.
You can even make this vegetarian by using vegetable broth and skipping the meat entirely.
What to Serve with Hearty Homemade Beef & Barley Soup
While this soup practically counts as a complete meal on its own, I’m always looking for excuses to pile more carbs onto my plate.
Crusty sourdough bread? Perfect for dunking.
Warm dinner rolls slathered in butter? Even better.
I love serving this with a simple green salad to cut through all that hearty richness.
The crisp lettuce provides a nice textural contrast.
Cornbread works beautifully too, especially if you’re leaning into that rustic, comfort-food vibe.
For something fancier, try garlic breadsticks or focaccia.
Really though, anything bread-adjacent will make me happy.
Final Thoughts
There’s something deeply satisfying about a soup that delivers comfort in every spoonful, and this beef and barley version hits that mark perfectly.
I love how this recipe transforms simple ingredients into something truly special. The barley adds that perfect chewy texture, while the beef provides hearty protein that’ll keep you satisfied for hours.
What’s not to love about a one-pot meal that practically cooks itself? This soup freezes beautifully too, which means future weeknight dinners are already sorted.
Sometimes the simplest recipes create the most memorable meals.
Hearty Homemade Beef and Barley Soup
Equipment
Ingredients
- 3 lb cooked lean beef chopped into bite-size pieces
- 2 tablespoons oil
- 1 onion chopped
- 3 stalks celery chopped
- 4 cups water
- 4 beef bouillon cubes
- 1/2 cup barley
- 1 28 ounce can stewed tomatoes
- 1 16 ounce package frozen mixed vegetables
- 1 tablespoon white sugar
- 1 bay leaf
- 1/4 teaspoon ground black pepper
- Salt and ground black pepper to taste
Instructions
- Chop the cooked beef into bite-size pieces and set aside.
- In a large soup pot, heat oil over medium heat and sauté onions and celery until softened. Remove and set aside.
- In the same pot, add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, stewed tomatoes, bay leaf, chopped beef, and barley.
- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
- Add the sautéed vegetables and frozen mixed vegetables to the pot.
- Cook until thoroughly heated and vegetables are tender.
- Remove bay leaf and season with salt and pepper to taste before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Use Uncooked Beef Instead of Cooked Beef for This Recipe?
You can use uncooked beef, but you’ll need to brown it first in the pot before adding other ingredients. This’ll take longer to become tender, so increase your simmering time considerably.
How Long Does Homemade Beef and Barley Soup Last in the Refrigerator?
I’d store your homemade beef and barley soup in the refrigerator for three to four days maximum. I’ll keep it in airtight containers and reheat thoroughly before serving to guarantee food safety.
Can This Beef and Barley Soup Be Frozen for Later Use?
Yes, I can freeze this beef and barley soup for up to three months. I’ll let it cool completely before transferring to freezer-safe containers, leaving space for expansion during freezing.
What’s the Best Way to Reheat Leftover Beef and Barley Soup?
I’ll reheat your leftover beef and barley soup on the stovetop over medium-low heat, stirring occasionally until it’s heated through. You can also microwave it in intervals, stirring between.
Can I Make This Soup in a Slow Cooker or Crockpot?
Yes, I’d recommend using your slow cooker for this recipe. I’d sauté the onions and celery first, then add everything except frozen vegetables. Cook on low 6-8 hours, adding frozen veggies during the last hour.