Natural Food and Recipes

Beef Barley Soup

This Beef Barley Soup is flavorful, incredibly easy and satisfying on a cold day. Healthy one pot meal ready in an hour with ground beef, hulled barley and vegetables. So good!

Busy? Make in slow cooker or Instant Pot. Healthy soups are busy parents, grandparents and anyone’s budget life savers. 🙂

Beef Barley Soup

Beef and Barley Soup

In our household, beef barley soup is a welcome change to vegetable soup or taco soup that tend to happen more often. Unlike my grandma and other classic beef and barley soup recipes out there, I like to use ground beef for this soup.

Small pieces of cooked hamburger pair well with barley and end up in every spoonful making soup extra rich. Traditional mirepoix vegetables onion, carrots and celery are sauteed with dried thyme for additional flavor and no extra calories. Then all ingredients are simmered in low sodium beef broth for only 40 minutes vs. 1 hour and often longer.

See, ground beef barley soup is the best! Quick, easy and healthy. And highly customizable. I give you lots of options below. Enjoy! 🙂

Beef and Barley Soup with carrots, celery, onion and parsley

Ingredients You Will Need

  • Ground beef cooks much faster than beef stew meat. If you use lean hamburger, you can drain excess fat after sauteing. You could use beef stew meat but soup will take about 1 hour or so to cook. Cooked leftover beef like pot roast is great and will take only 40 minutes to create a rich flavoured beef barley soup.
  • Hulled barley is high in fiber, protein and considered a whole grain. Pearl barley is like white rice – stripped of hull, bran and any nutrients with it. Hulled barley or sometimes called whole wheat barley is more chewy (which I love) and can be found in most grocery stores (look in bulk).
  • Vegetables used in classic soups like onion, garlic, carrots and celery create a flavor base for meat and broth.
  • No beef broth? I get it, I often do not have one on hand although I try to with low sodium organic bouillon cubes. Use any other low sodium broth or stock like chicken, turkey or even vegetable. Water works too, you might cook soup a bit longer or add more seasonings.

Beef Barley Soup in a bowl served garnished with parsley

How to Make Beef and Barley Soup

  • Saute onion and garlic in hot olive oil. That is why I love my Lodge dutch oven – you can saute and cook soup in same pot and it cooks faster because cast iron retains heat well.
  • Cook ground beef breaking into small pieces. Meat doesn’t have to be cooked through, just small pieces are welcome to end up in every spoonful. Also sauteing dried herbs like thyme helps them release their natural oils and add more flavor.
  • Simmer soup for 40 minutes after you added barley, broth, bay leaves, salt and pepper. It is important to bring any soup to a boil first and then simmer covered.

Tips for Best Beef Barley Soup

  • If you drain beef fat, do so in garbage or city collected compost. Do not drain into the sink as fat solidifies and may clog the pipes. Also do not add to your yard compost as meat attracts rats.
  • If you don’t love thyme, use dried oregano, rosemary or basil.
  • Add 2 cups of cubed potatoes to bulk up the soup. But cut them larger so they don’t fall apart completely during 40 minutes.
  • Love mushrooms in beef barley soup? Saute 1 cup sliced brown mushrooms after onion and garlic.
  • If you would like to make this soup in Instant Pot, saute ground beef and then cook with all other ingredients on high pressure for 10 minutes. Wait 10 minutes to avoid splatters and do quick release.
  • Got slow cooker? Saute meat and veggies and then slow cook all ingredients together for 4 hours on high or 8 hours on low. That is when chewy hulled barley comes in handy – it won’t be as mushy as pearl.

Beef Barley Soup in a ladle

How to Make Ahead, Store and Freeze

To make ahead, saute all veggies and meat. Add to a large glass container or bowl with a lid along with all spices. Refrigerate for up to 2 days. Then add stock and cook as per recipe.

You can also freeze the make ahead version above in a plastic bag. Then cook from frozen on the stove or Instant Pot following recipe’s cooking time. This method wouldn’t work for crockpot though because it is not recommended to allow not fully cooked meat sit in warm slow cooker for hours. However, you can first thaw it in the fridge for 24 hours or maybe overnight and then slow cook.

Store leftovers for up to 5 days in the fridge. Or freeze them for up to 3 months. Reheat by simmering on low heat in the pot on the stove.

More Healthy Soup Recipes

Beef and Barley Soup

Print

Beef Barley Soup

This Beef Barley Soup is flavorful, incredibly easy and satisfying on a cold day. Healthy one pot meal ready in an hour with ground beef, hulled barley and vegetables. So good!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Soup and Stew
  • Method: Stove
  • Cuisine: Ukrainian

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 3 large carrots, diced
  • 2 large celery stalks, diced
  • 1 lb ground beef, extra lean
  • 1/2 tsp dried thyme
  • 9 cups beef broth, low sodium
  • 1 cup hulled or whole wheat barley
  • 3 bay leaves
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1/2 cup parsley, finely chopped

Instructions

  1. Preheat large Dutch oven or pot on medium heat and swirl oil to coat.
  2. Add onion and garlic, saute for 3 minutes, stirring often.
  3. Add carrots, celery, ground beef and thyme. Saute for 5 minutes, stirring and breaking meat into small pieces.
  4. Add beef broth, barley, bay leaves, salt and pepper.
  5. Turn off heat, stir, add parsley and adjust any seasonings to taste, if you wish.
  6. Serve hot with a slice of toasted bread.

To make ahead, saute all veggies and meat. Add to a large glass container or bowl with a lid along with all spices. Refrigerate for up to 2 days. Then add stock and cook as per recipe.

You can also freeze the make ahead version above in a plastic bag. Then cook from frozen on the stove or Instant Pot following recipe’s cooking time. This method wouldn’t work for crockpot though because it is not recommended to allow not fully cooked meat sit in warm slow cooker for hours. However, you can first thaw it in the fridge for 24 hours or maybe overnight and then slow cook.

Store leftovers for up to 5 days in the fridge. Or freeze them for up to 3 months. Reheat by simmering on low heat in the pot on the stove.

Notes

  • If you drain beef fat, do so in garbage or city collected compost. Do not drain into the sink as fat solidifies and may clog the pipes. Also do not add to your yard compost as meat attracts rats.
  • If you don’t love thyme, use dried oregano, rosemary or basil.
  • Add 2 cups of cubed potatoes to bulk up the soup. But cut them larger so they don’t fall apart completely during 40 minutes.
  • Love mushrooms in beef barley soup? Saute 1 cup sliced brown mushrooms after onion and garlic.
  • If you would like to make this soup in Instant Pot, saute ground beef and then cook with all other ingredients on high pressure for 10 minutes. Wait 10 minutes to avoid splatters and do quick release.
  • Got slow cooker? Saute meat and veggies and then slow cook all ingredients together for 4 hours on high or 8 hours on low. That is when chewy hulled barley comes in handy – it won’t be as mushy as pearl.

 Did you make this recipe? Please give it a star rating in the comments.

The post Beef Barley Soup appeared first on iFOODreal.