Farmhouse Beef Barley Soup Recipe

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Learn how to make this delicious beef barley soup recipe 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.

This hearty beef barley soup recipe 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!

Equipment

• Stockpot 
• Vegetable 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
• 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
• 1 teaspoon Back Pepper
• 3 Tablespoons Butter

Beef Barley Soup Recipe Instructions

Begin by cutting your chuck beef into 1/2-inch cubes. Heat a large pot on medium-high heat and add the 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.

Meanwhile, peel and chop the 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 too. 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.

Now, it’s time to add some herbs.

If you have fresh herbs, rinse them first. Chop the stems and leaves of parsley, and only the leaves of the rosemary. To easily remove the tiny leaves of thyme, run your index finger and thumb along the stem to slide them right off.

If 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. Add more salt or pepper to your own family’s taste, if needed.

What to Serve With Beef Barley Soup

Here at the farmhouse, we serve up big bowls of piping hot beef barley soup with fresh dutch oven sourdough bread slathered in butter. Homemade buttermilk biscuits are also a favorite for the kids.

Storing & Freezing Beef Barley Soup

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

More Farmhouse Feel Good Recipes

One Pot Amish Chicken Pot Pie (With Square Noodles)

Old Fashioned Slow Cooker Beef Stew

Nourishing Homemade Bone Broth

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