Beef Barley Soup

As the weather’s getting cooler and fall is just ahead, a warm soup as a starter dish really hits the spot. Some other soup apps I enjoy are Stuffed Pepper Soup, Roasted Brussels Sprouts and Cauliflower Soup and Chunky Beef, Cabbage and Tomato Soup.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn’t always very happy about this, because believe it or not, I was a very picky kid. But when my Mom served Beef Barley, I never complained. This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you’re pressed for time. The pressure cooker is perfect to speed this up, I’ve also included instructions if you own one. I wasn’t sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make for great lunches. This also freezes great for those of you who want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

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title: “Beef Barley Soup” ShowToc: true date: “2024-10-01” author: “Luis Mcaferty”

With fall coming and school back in session (or getting close!), we’re loving all the cozy, healthy soups! If you are too, you might enjoy this Crockpot Taco Soup, this Creamy Chicken Broccoli Soup or this Egg Drop Soup!

Beef Barley Soup

This Beef Barley Soup is really one of the best, heartiest meals for fall, winter or just a chilly summer day. It’s thick and rich and loaded with flavor, thanks to those browned chunks of beef and tender vegetables. It’s also an easy recipe to customize, and swap out my vegetables for your favorites or almost anything you have on hand that you need to get out of the fridge. The flavors of the vegetables and the beef simmer together to give the broth the most incredible flavor — perfect for dunking that crusty bread! — so the more vegetables you throw in, the more flavor it will have!

How to make Beef Barley Soup:

Which type of barley is best for soup?

Pearl barley is my preferred type of barley for this soup, as it is hearty and less processed than quick cooking barley, but it doesn’t take nearly as long to cook as hulled barley. Pearl barley and quick cooking barley are the two types you’ll generally find on your grocery store shelves, and either will work in this recipe but they have different cook times. Pearl barley cooks for 25-35 minutes, and quick cooking barley can be ready in 10-15 minutes. I like the longer simmering time for this soup, as it allows the flavors to come together.