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close up of soup in a bowl with beef and barley
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Beef Barley Soup

The whole family will love this easy homemade Beef Barley Soup. It's made in one pot, has plenty of seasoning and is ready from start to finish in 1 hour!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: dinner, lunch
Cuisine: American
Keyword: beef barley soup, beef soup
Servings: 6
Calories: 351kcal
Author: Erin


  • 1.5 lb. chuck roast cubed
  • 1 teaspoon olive oil or more
  • 1 cup carrot sliced
  • 1/2 cup celery sliced
  • 3/4 cup yellow onion diced
  • 1 garlic clove minced
  • 2 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1 teaspoon salt
  • 1 bay leaf
  • 6 cups beef broth
  • 1 cup barley


  • Add beef to a large dutch oven, then sear it for 4-5 minutes over medium-high heat, or until it's cooked. Transfer beef to a bowl and set aside.
  • Add oil to the dutch oven, then add the carrots, celery, onion, and garlic and sauté for 2-3 minutes or until they've softened. Then, add the soy sauce, tomato paste, thyme, rosemary, and salt and sauté for 1 minute.
  • Place the beef back into the pot, then add the bay leaf, broth and barley. Bring mixture to a boil, then cover. reduce heat to a simmer and simmer the soup for 40-50 minutes or until the barley is cooked.


*Calories are per serving and are an estimation 
*Store soup in a sealed container in the refrigerator for up to 3 days
*To reheat: add soup to a large pot or dutch oven and heat over medium until it's warmed through. NOTE: you will have to add more broth or water to thin out the soup because it thickens once it cools. 


Calories: 351kcal | Carbohydrates: 27g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1754mg | Potassium: 795mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3673IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 4mg