Beef and barley soup is the ultimate winter comfort food—rich, hearty, and loaded with protein. This version is packed with tender beef chuck roast, fiber-rich barley, and nutrient-dense vegetables simmered in a savory beef broth. Whether you're warming up after a chilly day or meal prepping for the week, this soup recipe delivers all the cozy, feel-good vibes with a healthy twist.
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The backstory.
It was the middle of winter, the kind where the cold settles deep and all I could think about was something warm, hearty, and soul-soothing. I was craving a classic—something with rich beef flavor, tender veggies, and just the right amount of chew—hello, barley. But I still wanted it to feel balanced and nourishing, not heavy. This beef and barley soup hit the mark: high in protein, full of real ingredients, and exactly the kind of cozy, comforting meal that makes winter feel just a little more inviting.
xoxo Kori
It's a must-make.
- These cold-weather soup vibes are fabulous and here's why:
- Rich, savory flavor thanks to browned beef chuck roast and simmered aromatics.
- Packed with protein and fiber from tender beef and pearled barley.
- Loaded with vegetables like carrots, mushrooms, kale, and tomatoes.
- Great for meal prep—makes a big batch and freezes like a dream.
- Easy to customize for different tastes and dietary needs.
When it’s freezing outside, I want soup that eats like a meal—hearty, healthy, and totally hug-in-a-bowl material.
Let’s talk texture and flavor.
This beef barley soup is pure comfort in every spoonful. The slow-simmered beef becomes fall-apart tender while the barley adds a hearty, slightly chewy texture that makes the soup feel substantial. Fire-roasted tomatoes, mushrooms, and Worcestershire sauce add depth and umami, while fresh lemon juice at the end brightens it all up. It’s savory, rich, and loaded with layers of flavor—balanced by the freshness of herbs and just enough acidity to keep it light.
Beef barley and vegetable soup ingredients.
You’ll build layers of flavor with each ingredient—here’s the delicious lineup:
- Beef Chuck Roast: Boneless and trimmed of excess fat. Browning the beef first gives the soup that deep, beefy flavor.
- Vegetables: Carrots, onions, celery, mushrooms, kale, and fire-roasted canned tomatoes all bring nutrients, texture, and flavor.
- Seasonings: Garlic (fresh or jarred), Worcestershire sauce, lemon juice, salt, and ground black pepper. These simple staples bring balance and depth to the broth.
- Herbs: Dried thyme and fresh parsley round out the flavor. If using fresh thyme, toss in sprigs while it simmers and remove before serving.
- Garnish: Fresh parsley or a squeeze of lemon for a fresh pop at the end.
For exact ingredient quantities, please see the recipe card below!
Customize it your way.
This beef barley soup recipe is flexible—make it your own with these fun twists:
- Add red bell peppers for extra sweetness and color.
- Swap barley for pasta to make it more traditional beef stew style.
- Toss in jalapeños or red pepper flakes for a little heat.
- Use spinach instead of kale or mix them together for extra greens.
- Add a splash of red wine when deglazing the pan for a richer broth.
Flexible dietary swaps.
Here are some healthy alternatives to make it your way:
- Gluten-free: Swap barley for brown rice or quinoa. Use tamari instead of Worcestershire.
- Low-carb: Skip the barley and add more mushrooms and greens.
- Dairy-free: This recipe is already dairy-free.
If you love this beef barley soup, there’s more barley goodness to explore. The vegan barley mushroom soup is full of savory depth and perfect for meatless meals. For a cozy breakfast, our barley porridge is a great way to start your day. Craving something creamy? You’ll love the mushroom barley risotto as a side or main dish. The stuffed peppers with barley bring bright Mediterranean flavor to the table, and if you’re after another variation, this fresh and delicious barley salad with corn and tomatoes is just the ticket.
How to make this beef and barley soup recipe.
This soup recipe is easier than it looks—just build it in layers and let it simmer!
Sear
Sprinkle the beef with salt and pepper then sear in hot oil.
Saute
Saute the onions, carrots, celery, and then mushrooms.
Simmer
Simmer the tomatoes, Worcestershire, stock, water, beef, and barley.
Finish
Add the kale, simmer until kale is soft. Add in parsley and lemon juice. Season to taste and serve.
How to serve it.
This beef barley soup is a meal all on its own, but if you’re looking to round it out, here are some ideas:
- With crusty bread or whole grain crackers
- Alongside a green salad with balsamic vinaigrette
- Topped with a spoonful of plain yogurt or a sprinkle of parmesan
- Packed in a thermos for a warm lunch on-the-go
Kori's tips.
- Shortcut alert: Buy pre-cut stew meat to save prep time (just simmer a bit longer).
- Make-ahead magic: Chop all veggies and cube beef in advance for easy assembly.
- Don’t skip browning the beef—this adds incredible flavor to the broth.
- Use fresh lemon juice for the brightest finish.
Cool the soup completely and store in an airtight container in the fridge for up to 5 days.
Yes! Freeze in individual portions or a large container for up to 4 months.
Microwave: Reheat single servings covered at 50% power for 1–3 minutes, stirring halfway through.
Stovetop: Warm over medium-low heat, stirring occasionally until heated through.
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📖 The recipe.
Beef and Barley Vegetable Soup
Ingredients
- 3 tablespoons olive or vegetable oil (divided; vegetable oil has a higher smoke point, so it's better suited for browning the beef at a higher temperature)
- 2 pounds boneless beef chuck, cut into 1" pieces (excess fat removed)
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups onions (about 8 ounces, diced)
- 1 cup carrots (about 4 ounces, peeled and sliced)
- 1 cup celery (about 4 ounces, sliced)
- 8 ounces mushrooms (sliced)
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 (15-ounce) can fire-roasted diced tomatoes
- 48 ounces beef stock
- 1 tablespoon worcestershire sauce
- ½ cup pearl barley
- 2 ounces kale (stems trimmed off, leaves very finely chopped)
- ¼ cup fresh parsley (chopped)
- 2 tablespoons lemon juice (freshly squeezed)
Instructions
- Coat the beef cubes with salt and pepper. Heat 1½ tablespoons of oil over medium-high heat. Working in batches, place the cubes of beef into the pot and brown on the outside. (Note: the meat doesn't have to be browned on all sides - just two is fine.) Remove the beef and set aside.
- Reduce the heat to medium and add the remaining 1½ tablespoons of oil. Saute onions, celery, and carrots for 5 minutes. Add the mushrooms, garlic, and thyme. Continue sauteing until the mushrooms are soft, about 5 minutes.
- Add in the tomatoes, Worcestershire, stock, 2 cups of water, beef (along with any accumulated juices), and barley. Bring to a rapid boil, then reduce to a simmer and cover. Gently simmer for 1 hour.
- Stir in the kale, bring to a simmer and cover. Continue to simmer for 30 minutes or until the kale is very soft.
- Stir in the parsley and lemon juice. Taste the soup and adjust the seasoning with salt and pepper.
Kori's Tips
Nutrition
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