Sharing is caring!

Learn how to make this delicious beef barley soup on the spot, meal prep for the week, or freeze ahead for when you need a nourishing meal in a pinch.

A Balanced Meal At Any Time

Nothing beats a hot bowl of soup with rich broth, herbal aromatics, tender beef, barley, and vegetables. It’s possible to create nutritious, hearty meals with simple ingredients in your kitchen and this recipe does just that.

Hearty beef barley soup is comforting during the winter months and always has the ability to warm you up from the inside out. Often when my husband is feeling like he might be coming down with something, this is what he requests. And lucky for me that it takes no time at all from start to finish.

This recipe can also be blended in a blender or bullet for picky eaters, resulting in a velvety smooth texture without compromising on nutrition. It’s a win-win!

Lets Get Started

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Serving Size: 12 

Equipment

  • Stockpot 
  • Peeler
  • Knife
  • Cutting board
  • Wooden Spoon

Ingredients

  • 16 cups filtered Water
  • 4 Cloves Garlic chopped finely
  • 1 large Yellow Onion
  • 1 lb 1/2 inch cubed Chuck Beef
  • 2 large Carrots- chopped
  • 2 Celery Sticks
  • 1/2 cup dried Mushrooms- rinsed and chopped- Costco’s Gourmet Blend is my go-to
  • 1 cup Barley
  • 2 tablespoons of Better Than Bouillon, Beef Low Sodium 
  • 2 tablespoons chopped Parsley- leaves and stems or dried
  • 1 tablespoon muddled/chopped Rosemary or dried
  • 1/2 tablespoon Thyme
  • 1 teaspoon Salt- Redmonds real salt 
  • 1 teaspoon Back Pepper
  • 3 Tablespoons Butter

Instructions

Begin by cutting your chuck beef into 1/2-inch cubes. Heat a pot on medium-high heat and add butter. Once the butter has melted, add the beef cubes to the pot and use a wooden spoon to start browning the outsides.

Once the beef is browned, add garlic and continue stirring for 2 minutes. The garlic will release its pungent aroma and slightly cook through. Pay attention to the brown bits that will be left on the bottom of the pot.

Next, add filtered water and Better Than Bouillon to the pot. Use a spoon to scrape the brown bits from the bottom of the pot to enhance the flavor of the water.

As the water comes to a boil, add barley to the pot. Peel and chop carrots, celery sticks, and yellow onion, then add them to the pot. Rinse dried or fresh mushrooms, chop them finely, and add them to the pot. You can skip the mushrooms if you prefer, but they will add nutritional value and enhance the soup’s flavor.

Occasionally stir for 30 to 45 minutes, depending on how quickly you chopped and added everything to boiling water.

We have already added beef, vegetables, and barley to cook. Now, it’s time to add some herbs. If you have fresh herbs, rinse them first and chop the stems and leaves of parsley, and only the leaves of rosemary. To remove the tiny leaves of thyme, run your index finger and thumb along the stem.

In case you only have dried herbs, don’t worry, you can still use them. Just take a moment to muddle the rosemary or chop it into small pieces. Add the parsley, rosemary, thyme, salt and pepper into the pot and give it a good stir.

Reduce the heat to medium and let everything soften while the flavors come together.

Be careful as you scoop some broth with a spoon. Blow on it before tasting, and add salt or pepper if needed.

Store & Freeze

Allow your soup to cool to room temperature, and then store it in portioned airtight containers.  Keep refrigerated for up to five days or freeze for up to six months.

Hearty Beef Barley Soup

Hearty Beef Barley Soup

Yield: 12 Servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Learn how to make this delicious beef barley soup on the spot, meal prep for the week, or freeze ahead for when you need a nourishing meal in a pinch.

Ingredients

  • 16 cups filtered Water
  • 4 Garlic Cloves
  • 1 large Yellow Onion
  • 1 lb 1/2 inch cubed Chuck Beef
  • 2 large Carrots
  • 2 Celery Sticks
  • 1/2 cup dried Mushrooms- Costco’s Gourmet Blend is my 'go-to'
  • 1 cup Barley
  • 2 tablespoons of Better Than Bouillon, Beef Low Sodium
  • 2 tablespoons Parsley
  • 1 tablespoon Rosemary
  • 1/2 tablespoon Thyme
  • 1 teaspoon Salt- Redmonds real salt
  • 1 teaspoon Back Pepper
  • 3 Tablespoons Butter

Instructions

  1. Begin by cutting your chuck beef into 1/2-inch cubes.

    2. Heat a pot on medium-high heat and add butter.

    3. Melt the butter and add beef cubes, stirring till browned.

    4. Add garlic and continue stirring for 2 minutes.

    5. Add filtered water and Better Than Bouillon to the pot.

    6. Use a spoon to scrape the brown bits from the bottom of the pot.

    7. Add barley to the pot.

    8. Peel carrots. Rinse and chop carrots, celery, onion, and mushrooms.

    9. Rinse and chop parsley, thyme, and rosemary. Or add dried (take a moment to muddle dried rosemary.) Add salt and pepper.

    10. Reduce heat to medium, and let all the flavors come together.

    11. With caution, taste, and add salt and pepper if needed.

    Notes

    Storage and Freezing

    Cool to room temperature, and then store it in portioned airtight containers. 

    Keep refrigerated for up to five days or freeze for up to six months.

    Sharing is caring!

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *