Beef And Barley Soup: Soup like this is just what you need on a chilly winter day. It’s packed with delicious taste and will keep you satisfied for hours. Even the little ones will appreciate it!
Beef And Barley Soup
This is a delightful soup! Delicious and healthy! If you love soup with barley in it, you’ll surely appreciate this soup! You can throw a big batch and freeze some for later.
If you desire, you can also set this soup up in your crockpot or slow cooker! Add everything in your crock pot including the browned beef, and set it to cook for 4 – 6 hours on low.
This soup is chock-full of nutritious veggies with tender beef, and do not forget the plump barley! This soup is already a complete meal on its own.
What You Need To Make Beef And Barley Soup:
Ingredients Notes
- Carrots & Celery: Slice ’em thin. They add sweetness and depth to the soup.
- Onion: Any kind will work. Adds that essential savory base.
- Mushrooms (8 oz, pre-sliced): Earthy flavor that makes the soup feel extra comforting.
- Beef Base: It’s stronger than broth and adds a big punch of flavor. Highly recommend!
- Water: Simple, stretches the beef base without overpowering.
- Bay Leaf: Just one. Adds subtle flavor—don’t forget to fish it out later!
- Pearl Barley: Makes it a meal. Chewy, nutty, and perfect here.
- Salt & Pepper: Keep it simple, season as you go.
- Garlic: Just a bit for warmth. A little goes a long way.
- Barley is one of the main ingredients in this recipe. It is a grain very similar in size and texture to brown rice. There are a lot of barley varieties, but the most common is pearl barley.
To make this recipe gluten-free (you should use this ingredient instead):
- Quinoa and buckwheat are great substitutes for pearl barley. You can also use sorghum grain. Soak the sorghum grain in water overnight, covered. Drain and rinse the next day before using.
Steps To Make Beef And Barley Soup
Step 1: In a non-stick pan, cook the beef while stirring often until browned.
Step 2: In a crockpot, transfer the browned beef. Next, add the carrot, celery, onion, mushrooms, beef base, water, garlic, and bay leaf.
Celery:
Onion:
Mushroom:
Beef base:
Water:
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Garlic:
Bay leaf:
Step 3: Set to cook for 1 hour on High.
Step 4: After an hour, add the pearl barley. Adjust to low heat and cook further until the veggies and beef are tender.
Step 5: Season with salt and pepper.
Storage Options
Let’s be real: this soup is perfect for making a big batch, especially on a cold day when you just want something warm and comforting. And if you’re anything like me, you’re not gonna eat it all in one sitting. So, here’s how you can keep it tasting fresh for days (or even months):
- Fridge It: This soup does great in the fridge for up to 3–4 days. Just pour it into an airtight container, and you’re set. When you’re ready to reheat, toss it on the stove over low heat. And hey, if it got a bit thick (happens to the best of us), add a splash of water or broth to get it back to that perfect, slurpable consistency.
- Freeze It (for real!): This soup freezes beautifully. If I’m feeling ambitious, I’ll portion it out into individual containers so I can just grab one for a quick meal. Otherwise, I’ll throw it in a big freezer bag, lay it flat, and stack it up. It’s like meal-prep Tetris. When you want it again, let it thaw in the fridge overnight, and then reheat it.
- Reheating Tip: Just heat it low and slow, and give it a good stir now and then. I’d say add a little extra broth, but that’s totally up to you. Sometimes I like it thick; other times, I want more broth. I mean, who am I to tell you what to do with your soup?
Variations and Substitutions
So maybe you want to switch things up a bit? I get it—sometimes I can’t help but tweak a recipe based on whatever’s hanging out in my pantry. Here are some swaps that work really well with this soup. You might even like it better (who knows?):
- Gluten-Free Options: If barley’s a no-go, don’t worry! I’ve tried it with quinoa and buckwheat, and they’re both winners. Sorghum works too—just give it a soak overnight. Don’t ask me why, but soaking it really makes a difference.
- Veggie Boost: Want more veggies? Throw in some diced tomatoes, spinach, or zucchini. Last time I tossed in some leftover kale, and it was amazing. Not sure why I hadn’t tried it sooner.
- Protein Swaps: Not in a beefy mood? Try ground beef, chicken, or even turkey. Each gives it a slightly different twist, and honestly, I can’t pick a favorite. It’s like choosing a favorite child (well… maybe not that dramatic).
- Heat Things Up: If you’re someone who can’t have soup without a little spice, sprinkle in some red pepper flakes or a dash of hot sauce. Just a touch, though—this is cozy soup, not chili.
- Fresh Herbs: I love adding a sprig of thyme or rosemary toward the end of cooking. It makes the whole house smell like a cabin in the woods. If you’re feeling fancy, garnish with some fresh parsley before serving.
You’ve probably got some ideas of your own—run with it! Sometimes the best recipes come from a little experiment (or happy accident).
What to Serve with Beef and Barley Soup
Sure, this soup is hearty enough on its own, but who doesn’t love a little something on the side? Here are a few ideas that’ll make your meal feel like a cozy feast.
- Tomato Cheese Tart: Think of this as the soup’s fancy friend. The tangy tomatoes and gooey cheese pair so well with the rich, savory broth. Honestly, the combo might make you feel a little fancy (no judgment here).
- Garlic Bread: Is there anything garlic bread doesn’t make better? Toasty, buttery, with a hint of garlic—it’s like the soup’s best buddy. Just try not to eat it all before the soup’s ready!
- A Light Green Salad: I love having a little crisp, fresh salad with a warm, hearty soup. Throw in some cucumber and a light vinaigrette, and you’re set. It’s like a nice palate cleanser between bites of that rich broth.
- Roasted Veggies: Not feeling salad? Roasted carrots, Brussels sprouts, or pretty much any veggie works here. They bring a cozy vibe that’s perfect for winter.
- Cheese & Crackers: This is for those days when you want to keep it super simple. A little cheese plate with some crunchy crackers is a great sidekick for your bowl of soup.
So, what do you think? Got any other favorites to add to the list? I’d love to hear what you come up with—there’s no wrong answer here!
Frequently Asked Questions
What should I do if the soup thickened after cooling?
If the soup becomes too thick after cooling, simply add more broth (or water).
How to store
Keep the soup in the fridge for up to 3 – 4 days, making sure to store it in an airtight container.
To freeze, place the soup into a large freezer bag, seal it, and freeze flat for up to 3 months. Or for individual portions, keep the soup in freezer-safe jars. Thaw before reheating.
Let me know if you’d like a few more personal touches or ideas. Enjoy that soup!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Beef And Barley Soup
Ingredients
- 1 lb boneless chuck roast trimmed and cut into 1/2-inch pieces
- 2/3 c. onion chopped
- 1 package pre-sliced mushrooms 8-oz.
- 1 c. uncooked pearl barley
- 2 tablespoons beef base this is different than beef broth it is a base that makes beef broth
- 8-10 c. water
- 1 1/2 c. carrots thinly sliced
- 1 1/2 c. celery thinly sliced
- 1 large bay leaf
- 1 tablespoon garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the beef while stirring often in a non-stick fry pan until browned.
- Transfer the browned beef to a crockpot. Then, add the veggies: carrot, celery, onion, and mushrooms. Toss in the beef base, water, garlic, and bay leaf.
- For an hour, cook on High.
- Then, add the pearl barley. Adjust the heat to low and cook the veggies and beef further until tender. To taste, season with salt and pepper.
- Remove the bay leaf and discard.
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
- Delicious Chicken and Garlic Parmesan Rice Recipe
- The Pioneer Woman Knock You Naked Brownies
- Creamy Crack Chicken Noodle Soup
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
