Skip to main content

Beef Barley Soup

One pot meal combining barley, veggies and a flavorful broth!
Two bowls are filled with a hearty soup made with vegetables, ground beef and barley.
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 14 Cups
Nutrition Facts: View label

Ingredients

1 pound lean ground beef (15% fat or less)
1 large carrot, diced (about 1 cup)
1 small onion, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 cloves garlic, finely chopped or ½ teaspoon garlic powder
8 cups low-sodium beef broth
1 can (14.5 ounce) diced tomatoes with juice
1 cup pearl barley (see Notes)
½ teaspoon black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In large sauce pot, cook ground beef over medium heat. Drain fat (see Notes).
  4. Add carrot, onion, celery and garlic; stir often and cook for about 5 minutes.
  5. Add broth, tomatoes with juice, barley and pepper. Bring to a boil.
  6. Cover and reduce heat to simmer. Cook for 45 to 60 minutes or until barley is as tender as you like it.
  7. Serve warm.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.
  • No broth? Use 8 teaspoons low-sodium bouillon and 8 cups of water instead.
  • Add 1 cup sliced mushrooms with tomatoes.
  • Add 1 cup chopped kale or other greens with tomatoes.
  • Pearl barley is high in fiber but is not a whole grain. If using whole grain barley (also called hulled barley), it may take longer for the barley to soften.
  • Try adding cilantro on top for more flavor.
  • This recipe can be made in a 5-quart or larger slow cooker for extra convenience. Put cooked ground beef and all other ingredients into the cooker, cover and cook on LOW for 7 to 8 hours. To shorten cooking time, cook on HIGH for 1 hour then turn to LOW for 5 to 6 hours or until barley is cooked as tender as you like.
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

Comments

Very good for a soup that only took 40 minutes to cook! Adding tomato stock might be nice and make the broth a little more flavorful.

You might also like...

Recipes A to Z (without photos)

Frozen Strawberry Yogurt
Footed dessert glasses with a creamy pink blend.

Frozen Strawberry Yogurt

A kid-approved, 3-ingredient treat that only takes a few minutes to make!
Prepare:
10 Min
Makes:
3 ½ Cups
Stovetop Buckwheat
Bowls of cooked buckwheat.

Stovetop Buckwheat

This nutrient-rich grain has an earthy and slightly nutty with a chewy texture.
Prepare:
5 Min
Cook:
15 to 20 Min
Makes:
3 cups
Watermelon Fruit Salad
Large bowl with a colorful fresh fruit mix.

Watermelon Fruit Salad

Fresh and easy summer fruit mixed with tangy lime and a touch of honey.
Prepare:
20 Min
Makes:
4 Cups
Vegetarian Tofu Enchiladas
Casserole dish with a tofu and vegetable mix topped with black olives and cilantro.

Vegetarian Tofu Enchiladas

Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Prepare:
30 Min
Cook:
30 Min
Makes:
8 pieces
Sautéed Beet Greens
Plate of dark green beet leaves.

Sautéed Beet Greens

These sautéed beet greens are made with tangy lemon juice and a dash of red pepper flakes.
Prepare:
5 Min
Cook:
10 Min
Makes:
3 Servings
Pineapple Veggie Chicken
Medium bowl of chicken, pineapple and vegetables in broth served with rice.

Pineapple Veggie Chicken

Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic, and ginger.
Prepare:
20 Min
Cook:
30 Min
Makes:
10 cups