Best 7 Hearty Barley Beef Soup Recipes

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Indulge in the comforting goodness of hearty barley beef soup, a classic dish that offers a symphony of flavors and textures to warm your soul on chilly days. This traditional soup is crafted with tender beef chunks, plump barley grains, an array of colorful vegetables, and a rich, flavorful broth that will tantalize your taste buds. With its blend of wholesome ingredients and easy-to-follow steps, this hearty barley beef soup recipe promises to become a staple in your home cooking repertoire.

In this comprehensive guide, you'll discover not only the classic barley beef soup recipe, but also variations to suit your preferences. Learn how to incorporate different cuts of beef, adjust the vegetable selection, and elevate the flavors with herbs and spices. For those seeking a vegetarian alternative, we'll provide a delightful recipe that captures the essence of this classic soup without compromising on taste.

Whether you're a seasoned cook or a novice in the kitchen, this article is your ultimate resource for creating a hearty barley beef soup that will impress your family and friends. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary journey that will leave you feeling nourished and satisfied.

Let's cook with our recipes!

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

  • In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES



Hearty Beef and Barley Soup With Root Vegetables image

Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
12 ounces steak, cut into cubes
1 large red onion, sliced thin
1 bay leaf
1/2 teaspoon caraway seed
4 large carrots, chopped fine
1 cup finely chopped turnip
1 cup parsnip
1 cup finely chopped rutabaga
2/3 cup barley (raw)
1 teaspoon thyme
4 cups beef bouillon
2 cups water
2 tablespoons tomato paste
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups very finely shredded fresh spinach leaves

Steps:

  • Heat 1 tablespoon oil over moderate heat in a large pot.
  • Add the steak and brown well, stirring occasionally.
  • Remove steak and leave the juice.
  • Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
  • Cook for about 4 more minutes.
  • Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
  • Stirring constantly, cook for about 5 minutes.
  • Stir in bouillon, water, tomato paste, salt, and pepper.
  • Bring to a boil over high heat.
  • Immediately reduce heat and simmer for 20 minutes.
  • Discard bay leaf, stir in the spinach and serve.

HEARTY BEEF BARLEY SOUP



Hearty Beef Barley Soup image

My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. -Barbara Beattie, Glen Allen, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, divided
1 pound lean beef top sirloin steak, cut into 1/2-inch cubes
1 tablespoon canola oil
2 cups sliced fresh mushrooms
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 cup quick-cooking barley

Steps:

  • In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.

Nutrition Facts : Calories 306 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 748mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

BEEF AND BARLEY SOUP: HEAVENLY, HEALTHY, AND HEARTY



Beef and Barley Soup: Heavenly, Healthy, and Hearty image

You're not going to believe how simple this soup recipe is, and what you get as a result - something so unbelievably filling, warming and rich in flavor. Made from a combination of beef, barley, carrots, turnips, potatoes, beef stock and seasonings, this savory soup can be be served not only at lunch but as an easy comort meal any night of the week.

Provided by Feast Your Eyes

Categories     Stocks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

3/4 lb beef sirloin or 3/4 lb round steak
salt and pepper
1 1/4 tablespoons butter
4 1/2 cups beef broth
1 cup irish beer
1/4 cup barley, rinsed and drained
1 large tomatoes, diced
1 large carrot, peeled and cut into bite-sized cubes
1 turnip, peeled and cut into bite-sized cubes
1 potato, peeled and cut into bite-sized cubes
1 yellow onion, peeled and chopped
1 stalk celery & leaves, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme (rub between fingers to waken flavor)
1/4 teaspoon dried dill weed (rub between fingers to waken flavor)
1 pinch salt and pepper
1 bay leaf

Steps:

  • Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
  • Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
  • Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
  • Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
  • COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.

HEARTY BARLEY BEEF SOUP



Hearty Barley Beef Soup image

A big slice of sourdough bread goes great with a bowl of this heart-warming soup that's brimming with beef and barley. --Megan Taylor

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds lean beef top sirloin steak, cut into 1/2-inch cubes
2 tablespoons canola oil
4 cups sliced fresh mushrooms
4 cans (14-1/2 ounces each) reduced-sodium beef broth
4 medium carrots, sliced
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 cup quick-cooking barley

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender.

Nutrition Facts : Calories 296 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 451mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 27g protein.

HEARTY BEEF WITH BARLEY SOUP



Hearty Beef With Barley Soup image

Easy to prepare, this beef with barley stew is delicious on a cold night. It's savory but carrots add a bit of sweetness to the soup. The stew meat becomes fork-tender. This is filling, delicious, and super satisfying.

Provided by Tammy Sullivan

Categories     Bean Soups

Time 1h35m

Number Of Ingredients 20

2 Tbsp cooking oil
1 c all-purpose flour
1 Tbsp paprika
1 tsp salt and pepper
1 1/2 lb beef stew meat, cut into 3/4" - 1" cubes
4 c beef broth
5 c water
2 Tbsp beef base (or 2 cubes of beef bouillon)
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
2 clove garlic, chopped finely
2 bay leaves
1 tsp onion powder
2 tsp oregano, dried
1/8 tsp nutmeg
1 medium onion, diced
3 celery ribs, diced
1 c carrots, diced
1 1/2 c mushrooms, chopped
3/4 c pearl barley, uncooked

Steps:

  • 1. Heat Dutch Oven over medium-high heat. Add oil to the pan. While the pan is heating up, in a shallow dish combine flour, paprika, salt, and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour-coated beef in the pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot.
  • 2. Add the following ingredients to pot: beef broth, water, beef base, Worcestershire sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 30 minutes.
  • 3. After 30 minutes add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring often.
  • 4. Ladle into your favorite soup bowl and enjoy.

NIF'S HEARTY HEALTHY BEEF BARLEY SOUP



Nif's Hearty Healthy Beef Barley Soup image

This is an awesome soup that I make and freeze in individual servings to take to work for lunch. You can also use pot barley, but it will have to cook longer. Enjoy!

Provided by Nif_H

Categories     Low Cholesterol

Time 1h5m

Yield 1 huge pot of soup, 12 serving(s)

Number Of Ingredients 11

3/4 lb beef sirloin, trimmed, cubed into bite sized pieces
2 cups carrots, diced
2 cups celery, diced
1 1/2 cups onions, diced
2 cups potatoes, diced
2 garlic cloves, minced
1 small shallot, minced (optional)
2 (10 ounce) cans mushrooms, use juice too (if using whole mushrooms, cut in half)
1 3/4 cups pearl barley
12 cups nonfat beef broth (substitute chicken if no beef)
2 bay leaves

Steps:

  • Spray large pot with extra virgin olive oil spray. Over med-high heat, lightly brown beef and then add veggies, except for mushrooms. Saute for a 3-5 minutes.
  • Add broth, bay leaf, barley, mushrooms (with juice). Bring to boil.
  • Lower heat and simmer for 30-60 minutes or until barley and veggies are tender. Remove bay leaves. Salt and pepper to taste.

Nutrition Facts : Calories 209.5, Fat 4.2, SaturatedFat 1.6, Cholesterol 21.3, Sodium 50.3, Carbohydrate 33.2, Fiber 6.8, Sugar 3.5, Protein 11.2

Tips:

  • Choose the right barley: Use hulled barley for a chewier texture and pearl barley for a softer, quicker-cooking option.
  • Soak the barley: Soaking the barley overnight or for at least 4 hours will help reduce cooking time and improve its texture.
  • Brown the beef: Browning the beef before adding it to the soup will help develop its flavor and add a rich color to the broth.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your soup. Carrots, celery, onions, potatoes, and tomatoes are all classic choices, but you can also try adding things like parsnips, turnips, or kale.
  • Season to taste: Be sure to taste the soup as you're cooking it and adjust the seasoning as needed. Salt, pepper, garlic powder, and onion powder are all good starting points.

Conclusion:

This hearty barley beef soup is a delicious and satisfying meal that's perfect for a cold winter day. It's packed with protein, fiber, and vegetables, and it's sure to warm you up from the inside out. So next time you're looking for a comforting and nutritious soup, give this recipe a try. You won't be disappointed!

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