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Beef Barley Soup

Beef Barley Soup Recipe

4.78 from 72 votes
Classic Beef Barley Soup is a comforting, hearty soup made with carrots, celery, onions, beef, and pearl barley. It's also high-protein, high-fiber and freezer-friendly!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 5 servings
Course: Dinner, Soup
Cuisine: American

Equipment

Ingredients

  • 1 teaspoon olive oil
  • 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic (chopped)
  • 6 cups water
  • 1 1/2 teaspoons kosher salt (or more to taste)
  • 2 dry bay leaves
  • 2/3 cup dry pearled barley
  • fresh ground black pepper (to taste)

Instructions

  • Heat a large heavy pot or dutch oven on medium heat.
  • Add oil and beef, season with a little salt and brown meat a few minutes.
  • When meat is browned, add the carrots, onion, celery and garlic to the pot and give it a good stir.
  • Add water, salt and bay leaves and bring to a boil.
  • When boiling, reduce heat to low and cover.
  • Simmer covered over low heat until the meat is very tender, about 1 1/2 - 2 hours.
  • Add the barley, adjust the salt if needed and add fresh ground pepper.
  • Simmer an additional 30-35, remove bay leaves and serve.

Pressure Cooker/ Instant Pot Method:

  • Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
  • Cook in the pressure cooker high pressure for about 45 minutes, natural release, or until the beef is tender.
  • Unlock the lid and add the barley. Cook an additional 30 minutes uncovered by pressing the saute button. Taste for salt and adjust as needed.

Notes

Makes 7 1/2 cups.

Nutrition

Serving: 11/2 cups, Calories: 336kcal, Carbohydrates: 27g, Protein: 32g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 453mg, Fiber: 6g, Sugar: 1.5g
- WW Points: 3