Hearty Beef & Barley Soup with Vegetables 凌

Nothing beats the warm hug of a big bowl of soup, especially when it’s packed with tender beef, chewy barley, and colorful veggies simmered to perfection. This Hearty Beef & Barley Soup is one of those recipes I can’t wait to share because it’s just plain comforting and so satisfying. From the first fragrant sizzle of browned beef to the gentle bubbling of the broth, your kitchen will fill with smells that scream comfort food. Plus, the barley gives it a wonderful, meaty texture that soaks up all those lovely flavors. Trust me; it’s the kind of soup you’ll want to make on repeat all year long!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the Main Dish:

1½ lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
¾ cup pearl barley, rinsed
6 cups beef broth (low sodium preferred)
1 can (14.5 oz) diced tomatoes, with juice
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
2 cups chopped kale or spinach (optional)

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches so they get a nice sear without steaming. This step locks in flavor, so don’t rush! Once browned, transfer the beef to a plate and set aside.

Step 2:

Lower the heat to medium. Add the diced onion, carrots, and celery to the pot. Stir and cook until the onion feels soft and translucent—about 5 minutes. Toss in the minced garlic and cook for another minute until fragrant, but watch it so it doesn’t burn.

Step 3:

Return the beef to the pot and pour in the beef broth along with the diced tomatoes. Stir in the rinsed pearl barley, dried thyme, rosemary, and bay leaves. Bring everything to a gentle simmer, then reduce the heat to low and cover the pot.

Step 4:

Let it simmer gently for about an hour, stirring occasionally, until the beef is tender and the barley is plump and chewy but not mushy. If the soup gets too thick, just stir in a little water or more broth to loosen it up.

Step 5:

About 10 minutes before serving, toss in the chopped kale or spinach if using. Cook until just wilted, then season with salt and pepper to your liking.

Step 6:

Remove the bay leaves before ladling the soup into bowls. For an extra touch, serve with crusty bread and maybe a sprinkle of freshly cracked black pepper on top.

Variations & Tips

Swap beef chuck for stew meat or short ribs if you want a richer flavor.
Try pearl barley or hulled barley; hulled takes longer but adds a nuttier bite.
Add a splash of Worcestershire sauce during simmering for an umami boost.
For a thicker soup, mash a few barley grains against the pot side with your spoon.
Use fresh herbs instead of dried for a brighter, fresher taste—add them at the end.
Vegetarian? Replace beef with mushrooms and use vegetable broth—just as hearty!

How I Like to Serve It

This soup shines on chilly evenings when you want something cozy and filling. I love serving it with a big green salad and thick slices of crusty bread to soak up every drop. It’s also perfect for weekend lunches or an easy-to-make weeknight dinner when you crave something homey without a fuss.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
If you’re short on time, use quick-cooking pearl barley and simmer for about 40 minutes instead of an hour.

Closing: This beef and barley soup always feels like a warm kitchen hug—simple, nourishing, and reliably delicious every time.