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Up close photo of Beef Soup with Barley.

Beef Barley Soup

A classic soup made with extra nutritious hulled barley and tender, melt in your mouth beef. With loads of veggies and flavor, this soup is perfect for chilly nights. Leftovers taste amazing the next day too. Checkout  Instant Pot and slow cooker instruct ructions above. 
Course Lunch or Dinner
Cuisine American
Keyword Beef and Barley Soup, Beef Barley Soup, Vegetable Beef Soup
Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours
Servings 10 servings
Calories 301kcal
Author Heather


For the Barley

  • 1 cup hulled barley
  • 3 cups water
  • 1 tsp sea salt

For the Soup

  • 1 3/4 lb chuck roast *grass-fed if available
  • 2 tbsp oil
  • 1 tsp sea salt
  • 1 med brown onion *diced, about 1 cup
  • 6 cloves garlic *crushed or minced, about 1 tbsp
  • 1 bunch carrots *diced, or 4 large loose carrots
  • 4 stalks celery *diced
  • 1 14.5 oz can diced tomatoes
  • 1 lg bay leaf
  • 1 tsp marjoram leaves
  • 2 tsp thyme
  • 1 tsp Worcestershire sauce
  • 4 cups beef broth
  • 16 oz frozen peas


Precooking Hulled Barley

  • Using a fine mesh strainer rinse hulled barley and place in a 6 quart pot. Stir in water and salt. Bring to a boil over high heat and then lower to a simmer. Cook covered for approximately 1 hour and 40 mins or until barley is tender enough to eat, making sure to stir occasionally. Drain and set aside. 

For the Soup

  • Cut roast into larger sized bite sized pieces. Pat dry with a paper towel and sprinkle with salt. 
    Heat a dutch oven over med/high- high heat with oil. Once pan is just beginning to slightly smoke add beef cubes. Sear until golden brown and caramelized (see searing tips above.) 
  • Once meat is seared add in diced onion and cook until onions begin to sweat. Add in all remaining ingredients (in addition to cooked barley) with the exception of frozen peas. 
    Bring to a boil and then reduce heat to medium low. Simmer for 1 hour and 40 mins to 2 hours or until beef is tender, making sure to stir occasionally. 
    Stir in frozen peas and cook for 5 additional mins. 


*Please use as many organic ingredients as possible. 


Calories: 301kcal | Carbohydrates: 26g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 938mg | Potassium: 688mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6123IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 3mg