You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr.  We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup… a big bowl of hot soup sounded perfect for such cold, icy days!

When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.

The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup). Interested?  Here’s how to make it:

How To Make Beef And Barley Soup

Heat oil in a large heavy pot on medium heat.  Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Beef chunks cooking in pan

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Carrots, onion and beef cooking in pan

Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW.  Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time).

The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

Water being added to soup pot with meat

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth.  Season with ground black pepper.  Add additional salt, if needed (to taste). Stir well.

Barley being poured into soup pot

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks.  The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef and barley soup simmering in red soup pot

When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious beef barley soup into individual bowls, garnish with a bit of dried parsley, and serve!

Soup with beef, carrots and barley in white bowl

Hope you enjoy this simple, yet hearty and filling beef barley soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread.

I’m looking forward to the leftovers for lunch today!  The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Beef and Barley Soup with barley, meat, carrots and broth in white bowl with spoon.

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot beef and barley soup… and enjoy your day!

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Author's signatureRecipe Source:  http://www.skinnytaste.com/beef-barley-soup/

Beef and Barley Soup
Prep Time
10 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
 
You will love this simple, yet hearty soup with tender beef chunks, barley, carrots, celery and onions!
Category: Soup
Cuisine: American
Keyword: beef and barley soup
Servings: 7 ½ cup servings
Calories Per Serving: 266 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon oil
  • pounds beef round stew meat (1-2 inch pieces)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic , minced
  • 6 cups water
  • 1-2 teaspoons salt (season to taste)
  • 2 bay leaves (in spice section-added for seasoning)
  • 2/3 cup dry barley
  • 1/2 teaspoon Ground black pepper (approx. 1/2 teaspoon)
  • Additional salt , to taste
  • Dried parsley (for garnish-optional)
Instructions
  1. Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
  2. Add chopped carrots, onion, celery and minced garlic. Stir to combine.
  3. Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
  4. Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
  5. When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!
Nutrition Facts
Beef and Barley Soup
Amount Per Serving (1 1/2 cup serving)
Calories 266 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 75mg25%
Sodium 399mg17%
Potassium 405mg12%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 2g2%
Protein 29g58%
Vitamin A 3085IU62%
Vitamin C 3.3mg4%
Calcium 34mg3%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!

 

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Beef and Barley Soup

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