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This hearty beef and barley soup brings together tender beef, wholesome pearl barley, and a colorful mix of vegetables simmered in a savory beef broth enriched with tomatoes and herbs. It’s the kind of dish that warms you up on a chilly day and fills you with cozy satisfaction.
I discovered this recipe while needing a meal to stretch leftovers and it quickly became a staple that’s requested often when cold weather hits.
Ingredients
- Olive oil: the base for sautéing to develop sweet onion and garlic flavors pick extra virgin for best taste
- Onion: adds sweetness and body to the broth choose firm and vibrant for freshness
- Garlic: infuses an aromatic layer that wakes up the soup
- Carrots: bring natural sweetness and bright color go for firm medium-sized carrots
- Celery: adds subtle savory crunch pick a crisp rib free of blemishes
- Cooked beef: use tender cuts leftover or freshly cooked for meaty depth
- Reduced sodium beef broth: provides the soup base rich with beef flavor opt for low sodium to control salt
- Canned petite diced tomatoes: add acidity and brightness select good quality brands with minimal additives
- Green bell pepper: adds a mild peppery crunch select vibrant green and firm
- Pearl barley: the hearty grain that thickens and nourishes the soup choose pearl barley for quicker cooking
- Beef gravy mix: boosts the beefy flavor layer an easy shortcut to umami
- Worcestershire sauce: adds tangy savory complexity
- Dried thyme leaves: bring subtle earthy herb notes use fresh if possible
- Bay leaf: slowly infuses fragrance that deepens during simmering
- Fresh or dried parsley: adds fresh herbal aroma and color finish
- Salt and black pepper: season to taste
- Red wine: optional for richness and depth add only if comfortable cooking with alcohol
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic stirring occasionally. Cook for about 3 to 5 minutes until they become soft and their aromas fill your kitchen. This step builds the flavorful foundation for the soup.
- Combine Ingredients:
- Add sliced carrots and celery along with cooked beef to the pot. Pour in beef broth and canned diced tomatoes with their juices. Stir in diced green bell pepper and pearl barley. Sprinkle in beef gravy mix, Worcestershire sauce, dried thyme, and drop in the bay leaf. If using red wine, add it now. Mix everything thoroughly.
- Bring to a Boil and Simmer:
- Turn up the heat and bring the mixture to a rolling boil. Once boiling, lower the heat to maintain a gentle simmer. Cover the pot securely and let it cook undisturbed for 40 to 50 minutes until the barley is tender and all the flavors meld beautifully.
- Finish and Serve:
- Carefully remove the bay leaf from the soup. Season with salt and black pepper according to your taste. Stir in fresh or dried parsley for a bright herbal finish. Ladle the hearty soup into bowls and serve hot to enjoy the full comforting experience.
One of my favorite parts about this soup is the barley. It adds a nutty chewiness that feels so good against the tender meat and soft vegetables. I remember making a huge pot for my family during a weekend retreat and the leftovers vanished faster than I expected. We all agreed it was a homey dish perfect for slow rainy days.
Storage Tips
Cool the soup completely before transferring it to airtight containers. It will keep in the fridge safely for up to four days. For longer storage freeze in portions and thaw overnight in the fridge before reheating gently on the stove. Stir well before serving to revive the texture.
Ingredient Substitutions
If you do not have beef gravy mix try a mixture of beef bouillon powder and a pinch of cornstarch to mimic its thickening and flavor boost. Pearl barley can be swapped with hulled barley or even steel-cut oats for a similar hearty texture though cooking times vary. Use vegetable broth for a lighter variation but keep the Worcestershire sauce to retain richness.
Serving Suggestions
Serve this soup with crusty bread or soft dinner rolls to soak up all the delicious broth. A side salad with crisp greens and a tangy vinaigrette pairs well to balance the meal. Topping with a dollop of sour cream or shredded sharp cheddar adds a comforting finish if you like.
This soup is perfect for chilly days and can be easily adapted for different seasons with simple ingredient swaps.
FAQs about Recipes
- → What cut of beef works best for this soup?
Chuck roast or stew beef, cut into bite-sized pieces, provides tender, flavorful meat after simmering.
- → Can I use quick-cooking barley instead of pearl barley?
Yes, quick-cooking barley reduces cooking time but may alter the soup’s texture slightly.
- → Is it necessary to sauté the aromatics before adding other ingredients?
Sautéing onion and garlic first enhances their flavors and adds depth to the overall broth.
- → Can I substitute the beef broth with vegetable broth?
Vegetable broth can be used for a lighter flavor, but using beef broth intensifies the richness.
- → What herbs are best for seasoning this soup?
Thyme, bay leaf, and fresh or dried parsley complement the beef and barley nicely.
- → Is adding red wine essential in this soup?
The red wine is optional but adds a subtle depth and richness to the broth when included.