Home>Recipe>Rustic Beef and Barley Soup Recipe

Rustic Beef and Barley Soup Recipe Rustic Beef and Barley Soup Recipe


Rustic Beef and Barley Soup Recipe

Written by: Emily Smith

This rustic beef and barley soup is my go-to comfort food. It's hearty, full of veggies and tender beef, and the barley adds a satisfying chew. Perfect for chilly nights!

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

Here's my secret - I love soup. There's nothing more comforting on a chilly evening. I'm about to share my all-time favorite: rustic beef and barley soup. Hearty, warming with the richness of beef and the nutty goodness of barley- it’s a full meal in a bowl. Try it, and enjoy the same heartwarming comfort it’s given me countless times.

Ingredients for Rustic Beef and Barley Soup

  • Stewing beef: Tenderizes during cooking, adds rich flavor, and creates a hearty base for the soup.
  • Onion: Adds depth and sweetness to the broth, enhancing the overall flavor profile of the soup.
  • Carrots: Provide natural sweetness and color, adding a subtle earthy flavor and texture to the soup.
  • Celery: Adds a savory note and crunch to the soup, enhancing the overall texture and flavor complexity.
  • Garlic: Infuses the soup with a robust aroma and flavor, elevating the taste profile of the dish.
  • Pearl barley: Adds a nutty flavor and chewy texture, thickening the soup and providing a hearty, satisfying element.
  • Beef broth: Forms the flavorful base of the soup, infusing it with rich umami notes and enhancing the overall depth of flavor.
  • Dried thyme: Adds a warm, herbaceous flavor to the soup, complementing the beef and vegetables with its aromatic profile.
  • Fresh parsley: Brightens the dish with a fresh, herbaceous note, adding a pop of color and freshness to the finished soup.

Essential Tools for Making This Hearty Soup

  • Large pot: Essential for cooking the soup and allowing all ingredients to simmer together.
  • Cutting board: Needed for chopping vegetables and preparing ingredients for the soup.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 1 hour

Total time: 1 hour 15 minutes


  • 1 lb stewing beef, cubed
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup pearl barley
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. In a large pot, brown the beef over medium-high heat.
  2. Add the onion, carrots, celery, and garlic. Cook until vegetables are softened.
  3. Stir in the barley, beef broth, thyme, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 1 hour, or until beef is tender.
  5. Adjust seasoning if needed.
  6. Serve hot, garnished with fresh parsley.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 35 g | Protein: 25 g | Total Fat: 9 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 60 mg | Sodium: 900 mg | Dietary Fiber: 7 g | Sugar: 3 g | Calcium: 60 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

Tips for Making Rustic Beef and Barley Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed, but do not add the barley.
  • Let the soup cool completely before storing it in an airtight container in the fridge for up to 3 days.
  • When ready to serve, reheat the soup, add the barley, and simmer until the barley is cooked.

Freezing Instructions

  • Prepare the soup without adding the barley.
  • Allow the soup to cool completely.
  • Transfer the soup to a freezer-safe container or bag, leaving some room for expansion.
  • Label the container with the date and freeze for up to 3 months.
  • To serve, thaw the soup overnight in the fridge, then reheat on the stovetop, add the barley, and simmer until the barley is cooked.

One interesting fact about this rustic beef and barley soup recipe is that adding a splash of balsamic vinegar towards the end of cooking can enhance the depth of flavor and add a subtle sweetness to the broth. It's a simple trick that can really elevate the taste of the soup!

Frequently Asked Questions

Can I use a different type of meat in this soup?
Yes, you can substitute the stewing beef with other meats like lamb or chicken for a different flavor.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the beef and use vegetable broth instead of beef broth.
Can I freeze this soup for later?
Yes, you can freeze this soup in airtight containers for up to 3 months. Just thaw and reheat when ready to eat.
How long will this soup last in the refrigerator?
This soup will last for 3-4 days in the refrigerator when stored in a sealed container.
Can I add other vegetables to this soup?
Absolutely! Feel free to add in other vegetables like potatoes, peas, or mushrooms to customize the soup to your liking.

Was this page helpful?

Related Post