There's nothing quite like a steaming bowl of beef and barley soup to warm up a cold day. This hearty soup, featuring beef, rich broth, tender vegetables, and chewy barley, makes for a satisfying meal any time you need a little comfort.
Ingredients You'll Need
- 1 pound of boneless beef, cleaned and cut into 1/2-inch pieces
- 1 1/2 cups carrots, thinly sliced
- 1 1/2 cups celery, thinly chopped
- 2/3 cup onion, finely diced
- 8 ounces pre-sliced mushrooms (one package)
- 2 tablespoons beef base (or bouillon)
- 8–10 cups water (depending on desired thickness)
- 1 large bay leaf
- 2/3 cup pearl barley
- Salt and black pepper, to taste
- Fresh parsley or dill, for garnish (optional)
How to Make It
- Brown the Beef: In a large soup pot or Dutch oven, heat over medium-high. Add beef pieces and brown them all over for deep flavor. Remove any excess fat.
- Cook the Vegetables: Add finely chopped onions, carrots, celery, and mushrooms to the browned beef and sauté for 3–4 minutes until soft and fragrant.
- Build the Broth: Stir in beef base, pour in 8–10 cups of water, and add the bay leaf. Bring to a gentle boil.
- Add Barley: Once simmering, stir in pearl barley, then reduce heat, cover, and let simmer for 45–55 minutes, until barley is plump and vegetables are tender.
- Season and Serve: Remove the bay leaf. Taste and season with salt and freshly ground black pepper. Serve hot, garnished with parsley or dill if you like.
Tips & Variations
- Switch up the veggies: Add potatoes, parsnips, or peas for variation.
- For a richer soup: A splash of Worcestershire sauce or tomato paste deepens flavor.
- This soup is even better the next day as the flavors meld together. Reheat gently before serving.
This beef and barley soup is more than a meal—it's comfort in a pot. Its rich, savory aroma will fill your home and gather everyone eagerly around the table. Plus, it's packed with protein, fiber, and nutrients to fuel you through the day.
Enjoy this comforting classic with some crusty bread to make it a truly satisfying meal!