Beef and Barley Soup
This beef and barley soup is a hearty, comforting recipe made with ground beef, pearl barley, vegetables, and simple herbs simmered in a rich broth. It’s an easy beef barley soup that’s perfect for cold weather meals, meal prep, and freezing.
Equipment
- 1 Dutch oven Or large soup pot
Ingredients
- 1-2 lbs ground beef 1 pound is good, add 2 pounds to add more protein
- 12 cups beef broth
- 2 onions diced
- 3 carrots chopped
- 4 celery stalks chopped
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp thyme
- 1 tsp rosemary
- 1 bay leaf
- 1 cup pearl barley
- 1 tsp salt and pepper or to taste
- 1 tbsp olive oil
- Optional Ingredients
- Frozen corn adds sweetness and extra texture
- 1/2 tsp crushed red pepper flakes for heat
Instructions
- In a large pot, cook the ground beef over medium-high heat until cooked through and slightly crisp. Remove beef and set aside.
- Add olive oil to the pot. Add onions, carrots, and celery and cook until just tender, about 5–7 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
- Return the cooked beef to the pot.
- Add thyme, rosemary, bay leaf, crushed red pepper flakes, and frozen corn (if using).
- Pour in the broth and season with salt and pepper to taste.
- Stir in the pearl barley and bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until barley is tender.
- Remove bay leaf before serving.
Notes
- Barley continues to absorb liquid as it sits. If the soup thickens too much, add a splash of broth or water when reheating.
- This beef and barley soup freezes well for up to 3 months. Cool completely before freezing and store in airtight containers.
- For extra vegetables, frozen corn can be added with the broth.
- Taste and adjust seasoning near the end of cooking, as broth salt levels vary.
- Remove the bay leaf before serving.
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