Hearty beef and pearl barley soup with tender chunks of beef, soft vegetables, and a savory tomato-tinged broth; chewy barley and a touch of parsley finish make it comforting and satisfying.
A Hearty Beef-and-Barley Soup to Cozy Up the Week
Chewy pearl barley, tender braised beef, and a tomato-scented broth come together in a forgiving, make-ahead pot of comfort.
When you want something that feels like a warm kitchen hug, this beef-and-barley soup answers the call. Pearl barley gives each spoonful a pleasant chew that stands up to generous chunks of browned stew meat, while diced tomatoes and a spoonful of tomato paste add a bright, savory lift to the beefy broth. Carrots, celery, and onion soften into a comforting base, and a final scatter of parsley brightens the bowl.
A few simple technique notes make the difference: pat the beef dry and brown it in batches so you get good caramelized surfaces, then scrape those browned bits into the pot for built-in richness. Cook the aromatics until softened before stirring in tomato paste and Worcestershire—those steps layer flavor. Add low-sodium beef broth, bay leaves, and pearl barley, then simmer gently until the meat is fork-tender and the barley has plumped, about two hours total cooking time.
This is an ideal make-ahead dinner: the flavors deepen in the fridge and the soup reheats beautifully (thin with a splash of broth or water if the barley absorbs too much). It freezes well in portions for quick lunches or busy nights; thaw and reheat slowly so the beef stays tender. Serves about four and, being naturally nut-free, is an easy pick when you want a reliably comforting, allergy-aware meal.
Ingredients
How to Make Beef Vegetable Barley Soup
- Cut beef into 1-inch pieces if not already cut, pat dry with paper towels, and season lightly with 1/2 tsp of the salt and half the pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat; working in a single layer, brown the beef in batches for 4–6 minutes per batch until well browned on all sides, transferring browned pieces to a plate.
- Reduce heat to medium, add the chopped onion, sliced carrots, and sliced celery to the pot and cook, stirring occasionally, until softened, about 5–6 minutes; add the minced garlic and cook 1 minute more.
- Stir in the tomato paste and cook 30–60 seconds, scraping up any browned bits from the bottom of the pot, then return all the beef to the pot and add the Worcestershire sauce.
- Pour in the low-sodium beef broth and the no-salt-added diced tomatoes (with juices); add the rinsed pearl barley, bay leaves, dried thyme, and the remaining 1/2 tsp salt and remaining pepper, then bring to a simmer.
- Lower the heat to maintain a gentle simmer, cover partially, and cook until the beef is tender and the pearl barley is cooked through, 60–75 minutes, stirring occasionally and skimming any excess fat from the surface.
- About 5 minutes before the end of cooking, stir in the frozen peas and chopped parsley and simmer uncovered until peas are heated through and soup has the desired thickness.
- Discard the bay leaves, taste and adjust seasoning with additional salt or pepper if needed, then ladle into bowls and serve hot with crusty bread or a simple green salad if desired.
Recipe Card
Beef Vegetable Barley Soup
Hearty beef and pearl barley soup with tender chunks of beef, soft vegetables, and a savory tomato-tinged broth; chewy barley and a touch of parsley finish make it comforting and satisfying.
- Prep
- 20 min
- Cook
- 2 hr
- Servings
- 4
Ingredients
Instructions
- Cut beef into 1-inch pieces if not already cut, pat dry with paper towels, and season lightly with 1/2 tsp of the salt and half the pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat; working in a single layer, brown the beef in batches for 4–6 minutes per batch until well browned on all sides, transferring browned pieces to a plate.
- Reduce heat to medium, add the chopped onion, sliced carrots, and sliced celery to the pot and cook, stirring occasionally, until softened, about 5–6 minutes; add the minced garlic and cook 1 minute more.
- Stir in the tomato paste and cook 30–60 seconds, scraping up any browned bits from the bottom of the pot, then return all the beef to the pot and add the Worcestershire sauce.
- Pour in the low-sodium beef broth and the no-salt-added diced tomatoes (with juices); add the rinsed pearl barley, bay leaves, dried thyme, and the remaining 1/2 tsp salt and remaining pepper, then bring to a simmer.
- Lower the heat to maintain a gentle simmer, cover partially, and cook until the beef is tender and the pearl barley is cooked through, 60–75 minutes, stirring occasionally and skimming any excess fat from the surface.
- About 5 minutes before the end of cooking, stir in the frozen peas and chopped parsley and simmer uncovered until peas are heated through and soup has the desired thickness.
- Discard the bay leaves, taste and adjust seasoning with additional salt or pepper if needed, then ladle into bowls and serve hot with crusty bread or a simple green salad if desired.
Nutrition
- Carbohydrates
- 42
- Saturated Fat
- 6
- Sodium
- 810
- Fiber
- 10
- Unsaturated Fat
- 12
- Protein
- 36
- Fat
- 18
- Cholesterol
- 91
- Trans Fat
- 0.1
- Calories
- 505
- Sugar
- 6