Beef barley soup

Beef barley soup

This beef barley soup is a hearty combination of barley, mushrooms, vegetables and beef, all simmered together until tender and flavorful. A hearty dinner option that’s easy to make and freezer friendly.

My family could eat soup every night, some of our favorites include cabbage roll soup and chicken tortellini soup. Beef barley soup is also on the list, because it’s simple yet totally satisfying.

Whenever I’m looking for a comfort food style meal that I know my family will approve of, I turn to this beef barley soup. It’s got bold flavors, fork tender meat, plenty of veggies and the barley adds such great texture. Kids and adults alike will enjoy this one!

How do you make beef barley soup?

Beef barley soup starts with a few pounds of stew meat, which gets simmered with vegetables until everything is tender. After the meat and veggies are ready, sliced mushrooms and pearl barley are added to the pot to cook until done. Add a sprinkling of dinner and parsley is served!

What is pearl barley?

Pearl barley is a type of barley that has been processed to remove the hull and bran. Pearl barley is faster cooking and has a better texture than unprocessed whole barley, which can sometimes be overly chewy.

Tips for beef barley soup

Ground beef and barley soup

Don’t want to wait an hour for your beef stew meat to get tender? Consider using ground beef instead. You’ll get a similar rich flavor with a fraction of the cook time. Substitute 1 1/2 pounds of lean ground beef for the stew meat in this recipe.

Freezer Beef Barley Soup

Beef barley soup is the perfect candidate for the freezer. You can either freeze your cooked soup, or you can do it meal prep style where you freeze all of the ingredients in one bag, then thaw everything and cook. Here is my freezer meal beef barley soup recipe.

Slow cooker beef barley soup

This recipe can easily be adapted to use in the slow cooker. Simply brown your beef and vegetables as directed, then place all of the ingredients except the parsley into a crock pot. Cook for 6-8 hours on low, then serve. If you choose to make this soup in the slow cooker, the barley will have a softer texture than the stove top version, but it’s still totally delicious.

Once you try this beef barley soup, you’ll be hooked. It’s an interpretation of the classic recipe that’s anything but ordinary!