Hearty Beef Barley Soup with Vegetables (Cozy + Filling)

Hearty Beef Barley Soup with Vegetables

Hearty Beef Barley Soup with Vegetables (Cozy + Filling) is a classic, stick-to-your-ribs soup loaded with tender beef, nutty barley, and plenty of colorful vegetables in a rich, savory broth. It tastes like it simmered all day, but it comes together with straightforward steps and mostly hands-off cooking time.

This is the kind of soup that eats like a full meal: seared beef for deep flavor, barley that naturally thickens the broth as it cooks, and a mix of veggies that keep every bite interesting. Serve it with crusty bread or a simple salad and you have a cozy, filling dinner that makes amazing leftovers.

Why you’ll love this recipe

  • Cozy and filling: Beef, barley, and lots of veggies make this a complete meal in a bowl.
  • One-pot simplicity: Everything cooks in a single pot for easier cleanup.
  • Deep flavor: Browning the beef and toasting tomato paste and herbs builds a rich, savory base.
  • Budget-friendly: Uses affordable stew beef and barley to stretch into plenty of servings.
  • Great for meal prep: Leftovers reheat beautifully and the flavor gets even better.

What is beef barley soup?

Beef barley soup is a rustic, old-fashioned soup made with chunks of beef, barley, and vegetables slowly simmered in a seasoned broth. As the barley cooks, it releases starch that naturally thickens the soup and gives it a comforting, stew-like texture. It’s a cold-weather favorite that also works year-round whenever you crave something hearty and homemade.

Some versions keep it simple with just beef, barley, carrots, celery, and onion, while others add tomatoes, peas, or green beans for extra color and flavor. This version leans into the “cozy + filling” angle with plenty of vegetables and a richly flavored broth.

Key ingredients

  • Beef: Stew meat or chuck roast cut into cubes works best; the marbling makes it tender after simmering.
  • Pearl barley: Adds chewy texture, nutty flavor, and naturally thickens the broth.
  • Vegetables: Onion, carrot, and celery form the base, with peas, green beans, or potatoes for extra heartiness.
  • Tomato paste: Deepens the color and flavor of the broth with a subtle tangy richness.
  • Beef broth: The main liquid; low-sodium lets you control the salt level.
  • Herbs and spices: Thyme, bay leaf, parsley, salt, pepper, and optional paprika or oregano for warmth and aroma.
  • Worcestershire sauce (optional): Adds umami and depth without complicating the recipe.

Hearty Beef Barley Soup with Vegetables (Cozy + Filling)

Servings: 6–8
Prep time: 20 minutes
Cook time: 70–90 minutes
Total time: 1½ hours (mostly hands-off)

Ingredients

  • 2 tablespoons olive oil
  • 1½–2 lb beef stew meat or chuck roast, cut into 1-inch cubes
  • 1½ teaspoons salt, divided (plus more to taste)
  • ¾ teaspoon black pepper, divided
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme (or 2–3 sprigs fresh)
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon paprika (optional, for gentle warmth and color)
  • 8 cups low-sodium beef broth
  • 1 can (14.5 oz / 400 g) diced tomatoes, undrained (optional but recommended)
  • ¾ cup pearl barley, rinsed
  • 1–2 bay leaves
  • 1 tablespoon Worcestershire sauce (optional)
  • 1–2 cups extra vegetables (frozen peas, green beans, or small diced potatoes)
  • 2–3 tablespoons chopped fresh parsley, plus more for serving

Step-by-step instructions

1. Brown the beef

  1. Pat the beef dry with paper towels and season with about 1 teaspoon salt and ½ teaspoon pepper.
  2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
  3. Sear the beef in batches, without crowding the pot, until well browned on at least two sides (5–7 minutes per batch).
  4. Transfer browned beef to a plate, leaving the browned bits in the pot.

2. Sauté the vegetables

  1. Reduce heat to medium. If the pot looks dry, add a little more oil.
  2. Add onion, carrots, and celery with a pinch of salt.
  3. Cook 5–7 minutes, stirring occasionally, until softened and lightly golden.
  4. Stir in garlic and cook about 30 seconds, just until fragrant.

3. Build the flavor base

  1. Add tomato paste to the pot and cook, stirring constantly, for 2–3 minutes until it deepens in color.
  2. Sprinkle in thyme, oregano, and paprika (if using).
  3. Stir and cook about 1 minute to toast the herbs and spices.

4. Deglaze and simmer

  1. Pour in about 1 cup of beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
  2. Return the browned beef and any accumulated juices to the pot.
  3. Add remaining beef broth, diced tomatoes (if using), rinsed barley, bay leaves, Worcestershire sauce, and remaining salt and pepper.
  4. Stir well, bring to a boil, then reduce heat to low.
  5. Cover partially and simmer gently for 45–60 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.

5. Add extra vegetables

  1. Stir in peas, green beans, or diced potatoes (if using).
  2. Simmer another 10–15 minutes, until the additional vegetables are tender.
  3. Remove and discard bay leaves.
  4. Stir in chopped fresh parsley. Taste and adjust seasoning with more salt and pepper as needed.

6. Serve

  1. Ladle Hearty Beef Barley Soup with Vegetables into warm bowls.
  2. Garnish with extra parsley and freshly ground black pepper.
  3. Serve with crusty bread, cornbread, or a simple green salad for a complete meal.

Tips for best results

  • Don’t rush browning the beef; deep color equals deep flavor.
  • Keep the simmer gentle so the meat becomes tender without getting tough.
  • Stir occasionally because barley tends to sink and can stick as the soup thickens.
  • If the soup thickens too much, add a splash of hot water or broth right before serving to loosen it.

Variations and substitutions

  • Mushroom twist: Add sliced mushrooms with the onion for extra savory flavor.
  • Herb swap: Use rosemary instead of oregano or thyme for a more robust, woodsy note.
  • Different grain: Substitute farro or brown rice for barley; adjust cooking time until tender.
  • Lighter version: Reduce the beef slightly and increase the vegetables; the barley still keeps it hearty.

Storage and reheating

Let the soup cool completely, then store in airtight containers in the refrigerator for up to 4 days.
The barley will thicken the soup as it sits; when reheating, add a splash of water or broth to loosen to your desired consistency.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot.
For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.