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Beef Barley Soup


A bowl of beef barley soup, served with a green spoon.

Beef and Barley Soup

This hearty soup is a meal in a bowl! It's the perfect way to warm up on a chilly day.
Course Soup
Servings 8


  • 1½ -2 lbs beef (I usually use sirloin)
  • 2 tbsp canola oil
  • 1 large onion, diced
  • 3 large carrots, diced
  • 2 ribs celery, diced
  • ⅔ to ¾ cup pearl barley (Use less if you prefer a "soupier" soup; use more if you prefer a "stew" like soup)
  • 8 cups reduced sodium broth (I use 4 cups beef broth plus 4 cups chicken broth)
  • ¼ tsp dried thyme
  • salt and pepper, to taste


  • Season beef with salt and pepper.
  • In a large stock pot or Dutch oven, heat oil over medium-high heat. Add onions and sauté for a few minutes until soft.
  • Add beef and cook, stirring occasionally until beef is slightly brown on all sides.
  • Add carrots and celery. Cook for about 5 minutes or until the vegetables have softened.
  • Stir in barley and thyme. Pour in the broth.
  • Cover and bring soup to boil. Keep covered and reduce to simmer for about 40-45 minutes until barley is tender.


Keyword Barley, Beef, Beef and Barley Soup, Soup

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