Hearty Beef & Barley Soup with Vegetables

Nothing says comfort like a simmering pot of soup filled with tender beef, hearty barley, and robust vegetables. This hearty beef & barley soup with vegetables is designed to warm you from the inside out. Below you’ll find why this recipe is a go-to, the full ingredients list, foolproof steps, variation ideas, FAQs, and a cozy conclusion to tie it all together.

Why This Soup Became a Favorite

Deep Flavor with Simple Ingredients

Beef stew meat, vegetables, barley, and broth—nothing fancy, yet when everything simmers together, it becomes rich and satisfying. The barley adds body and bite, soaking up broth without turning mushy. Every spoonful feels comforting and complete.

For cozy dinners, I often serve this alongside crusty bread or over mashed potatoes so it feels like a full meal without extra fuss.

Nutritious & Balanced in One Pot

Your proteins, carbs, and veggies all join forces here. The barley provides fiber, vegetables bring vitamins and texture, and beef adds hearty protein. It’s one of those soups that fills you up and nourishes at the same time.

Because it’s made in one pot, cleanup is minimal, and it’s easy to stretch into leftovers that taste even better the next day.

Ingredients

Here’s what you need to make this satisfying soup:

Ingredient	Quantity
Beef stew meat, cubed	1 ½ lbs
Pearl barley	1 cup
Carrots, diced	3
Celery stalks, diced	2
Onion, chopped	1
Garlic, minced	3 cloves
Diced tomatoes (14.5 oz can)	1 can
Beef broth	6 cups
Thyme (dried or fresh)	2 tsp
Black pepper	1 tsp
Salt, to taste	—

Step‑by‑Step Instructions

1. In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove and set aside.

2. In the same pot, add onion, carrots, celery, and garlic. Sauté until vegetables soften, about 5 minutes.

3. Return the beef to the pot. Add diced tomatoes (with their juices), pearl barley, thyme, black pepper, and salt. Stir to combine.

4. Pour in the beef broth, bring to a boil, then reduce heat to a simmer.

5. Cover and simmer for 45 minutes to 1 hour, or until beef is tender and the barley is cooked through.

6. Taste and adjust seasoning (salt, pepper). If the soup is too thick, add more broth or water to reach desired consistency.

7. Serve hot, optionally garnished with fresh parsley or green onion slices.

Tips, Variations & Serving Ideas

Make It in a Slow Cooker or Instant Pot

Brown the beef first, then transfer to a slow cooker with all other ingredients. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. For Instant Pot, use the “Meat/Stew” setting and cook for ~35 minutes with natural release.

Serving Suggestions

Serve with crusty bread, dinner rolls, or cornbread. A side salad adds brightness. Leftovers taste even better the next day—store in airtight containers and reheat gently.

Frequently Asked Questions

Can I use quick-cooking barley instead of pearl barley?

Yes, but reduce cooking time and monitor texture so it doesn’t turn mushy.

Can I make this gluten-free?

Yes—substitute gluten-free grains like quinoa or rice for barley. The soup will change texture but still be flavorful.

Will the meat stay tender after reheating?

Yes, especially if the beef is cooked until tender initially. Reheat gently over low heat with some extra broth to maintain moisture.

How thick should this soup be?

It should be thick but broth-forward—barley should plump but leave liquid to sip. Adjust broth levels to preference.

Conclusion

This hearty beef & barley soup with vegetables is comfort food in a bowl—meaty, nourishing, and infused with vegetables and flavor. It’s ideal for cool evenings or when you want something filling and wholesome. Save the leftovers, serve it with your favorite bread, and enjoy.

Print