5 from 303 votes
Beef Barley Soup
Beef Barley Soup combines browned beef chuck with sautéed vegetables and mushrooms, simmered slowly with pearl barley in a mix of beef and chicken broth. The soup develops a hearty texture from tender beef chunks and softened barley, enriched by savory broth and herbs like thyme and bay leaf. This filling soup is practical for batch cooking and makes a warm, satisfying meal paired well with bread or salad.
Prep Time
20 mins
Cook Time
4 hrs 20 mins
Total Time
4 hrs 40 mins
Servings:
8
servings
Calories:
190 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 pound beef chuck or stew meat, cut into 1-inch cubes (see note 1, boneless
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon olive oil
- 1 large onion peeled and diced (about 2 cups)
- 2 carrot peeled and diced (about 1 cup
- 1 celery sliced (about ½ cup, rib
- 8 ounces mushrooms halved (see note 2)
- 2 cloves garlic minced
- ½ teaspoon thyme or ½ tablespoon fresh thyme, dried
- 2 cups beef broth (see note 3)
- 2 cups chicken broth
- 2 cups water
- ½ cup barley see note 4, pearled
- 1 bay leaf
- salt freshly ground
- black pepper freshly ground
Instructions
- Pat beef dry with paper towels and sprinkle with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering.
- Add the beef and let cook, without stirring, until brown on one side, about 2 to 3 minutes. Stir beef and continue cooking until brown all over, 1 to 2 minutes longer. Transfer beef to the slow cooker, leaving the drippings in the skillet.
- Add onion, carrots, celery, and mushrooms to the saucepan and sauté until the vegetables have softened and the mushrooms have released most of their liquid, about 5 to 7 minutes. Stir in the garlic and thyme until fragrant, about 30 seconds. Add to the slow cooker.
- Add beef broth, chicken broth, water, barley, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Remove bay leaf and season to taste with salt and pepper.
Cup of Yum
Notes
- Select boneless beef chuck or stew meat well-marbled for tenderness and flavor after slow cooking.
- Use cremini, white button, or baby bella mushrooms; small ones can be halved as is.
- Beef base or broth can be homemade or store-bought; concentrate flavor with a quality beef base if desired.
- Pearled barley cooks faster due to removed outer hull, improving texture in soup.
- This recipe yields approximately 8 entree-sized servings, ideal with salad and warm bread.
- Store leftovers covered in fridge up to 4 days for best quality.
Nutrition Information
Serving
1 serving
Calories
190kcal
(10%)
Carbohydrates
14g
(5%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
39mg
(13%)
Sodium
502mg
(21%)
Potassium
474mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2565IU
(51%)
Vitamin C
7mg
(8%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 190
% Daily Value*
| Serving | 1 serving | |
| Calories | 190kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 502mg | 21% |
| Potassium | 474mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2565IU | 51% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.