I love this recipe because it delivers a full, comforting meal in one pot — protein, vegetables, and grains all together. It’s flexible: I can make it on the stovetop, in a slow cooker, or in an Instant Pot. It’s also freezer-friendly and ideal for meal prep. On chilly evenings, this soup feels like pure comfort. Plus, it’s budget friendly whether I use ground beef or beef chuck. I can even customize it into cheeseburger soup or hamburger-style barley soup if I’m feeling creative.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb beef chuck or ground beef (for a lighter version, try lean ground beef) 1 cup pearl barley (or quick barley for a faster cook time) 2 carrots, chopped 2 celery stalks, chopped 1 onion, diced 3 cloves garlic, minced 8 cups beef broth (sub with vegetable broth for a lighter option) 2 tbsp tomato paste 1 tsp dried thyme & oregano 1 bay leaf Salt & black pepper, to taste
Directions
Heat a large pot or Dutch oven over medium-high heat with a little oil. Add the beef (chuck cubes or ground) and brown until golden. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Stir in the garlic and tomato paste and cook for another minute, stirring continuously so the tomato paste doesn’t burn.
Return the beef to the pot. Add the beef broth, barley, dried thyme and oregano, bay leaf, salt, and black pepper. Stir everything together.
Bring the mixture to a gentle boil, then reduce to a simmer. Cover and let it simmer for 60 to 70 minutes (stovetop) until the beef is tender and the barley is cooked through.
Taste the soup and adjust seasoning with additional salt, pepper, or herbs if needed. Remove the bay leaf before serving.
Ladle into bowls and serve hot. I sometimes garnish with chopped parsley if I have it on hand.
If I want to use a crockpot: after browning meat and sautéing veggies, I transfer everything to the slow cooker and cook on low for 6–8 hours. If I use an Instant Pot: after sautéing, I seal the lid and pressure cook for 25 minutes, then use natural release before opening.
Servings and Timing
This recipe yields about 6 to 8 servings. Total time (stovetop): ~1 hour 20 minutes (including prep) Crockpot version: ~6 to 8 hours on low Instant Pot (high pressure): ~25 minutes cooking + about 10 minutes for pressure build/release
Storage/Reheating
I let the soup cool slightly, then store it in airtight containers in the fridge for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 3 months. To reheat, I thaw in the fridge overnight (if frozen), then warm gently on the stovetop over medium heat, stirring occasionally. If the soup thickened too much in the fridge, I add a splash of broth or water while reheating to loosen the consistency.
FAQs
How do I make this soup if I have only ground beef on hand?
I simply substitute ground beef for beef chuck. Brown the ground beef fully, drain any excess fat if needed, then continue with sautéing vegetables and the rest of the steps.
Can I use pearl barley versus quick barley?
Yes. Pearl barley takes longer to cook and yields a chewier texture, while quick barley (or “quick cooking” barley) cooks faster, so the simmer time may reduce slightly. Either type works.
Can I make this vegetarian or vegan?
I can substitute vegetable broth for beef broth and omit or replace the beef with hearty mushrooms, lentils, or plant-based meat alternatives. The flavor will change, but it can still be comforting.
Do I have to precook the barley?
No. I add the barley directly into the pot along with the broth and meat. It cooks in the soup during the simmering stage.
What can I serve this with?
I often serve it with crusty bread, dinner rolls, a simple green salad, or even grilled cheese on the side.
Will the barley absorb all my broth over time?
Yes, as the soup sits, the barley may absorb more liquid, making it thicker. I keep extra broth or water nearby to thin it if needed when reheating.
Can I freeze the soup with barley already cooked?
Yes, but barley tends to soften more when frozen and reheated, so the texture may be a bit softer inside leftovers. It still tastes great.
How do I adjust the seasoning if it tastes bland?
I start by adding salt and black pepper. If needed, I add more dried herbs (thyme or oregano), a splash of lemon juice for brightness, or even a dash of Worcestershire sauce for depth.
Can I add other vegetables?
Definitely. I sometimes add diced potatoes, peas, green beans, or mushrooms. I just make sure to adjust cooking times so everything is tender together.
What if my soup is too thick?
I dilute it by stirring in warm broth or hot water until I reach my desired consistency.
Conclusion
I find this hearty beef barley soup to be one of my go-to cozy meals. It’s filling, comforting, and versatile. Whether I make it on the stovetop, in a slow cooker, or with the Instant Pot, it delivers satisfying flavor and warms me from the inside out. This recipe is perfect for meal prep, feeding a crowd, or just treating myself on a chilly day.
This Hearty Beef Barley Soup is a cozy, comforting one-pot meal made with tender beef, wholesome barley, and vegetables simmered in a rich broth. It’s an easy, budget-friendly recipe that can be made on the stovetop, in a slow cooker, or in an Instant Pot — perfect for chilly nights or make-ahead lunches.
Ingredients
1 lb beef chuck or ground beef
1 cup pearl barley (or quick barley)
2 carrots, chopped
2 celery stalks, chopped
1 onion, diced
3 cloves garlic, minced
8 cups beef broth (or vegetable broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and black pepper, to taste
Oil, for sautéing
Instructions
Brown the beef: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add beef (chuck cubes or ground) and brown on all sides. Remove and set aside.
Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste; cook 1 more minute.
Simmer the soup: Return the beef to the pot. Add beef broth, barley, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
Cook: Bring to a boil, then reduce to a simmer. Cover and cook 60–70 minutes, until beef is tender and barley is cooked through.
Adjust seasoning: Taste and season with additional salt or pepper as needed. Remove bay leaf before serving.
Optional garnish: Top with chopped parsley or serve with crusty bread.
Slow cooker: After browning meat and sautéing vegetables, transfer everything to a slow cooker. Cook on low 6–8 hours.
Instant Pot: After sautéing, seal the lid and pressure cook on high for 25 minutes. Allow a 10-minute natural release before opening.
Notes
Use ground beef for a quicker, more budget-friendly version.
Pearl barley adds a chewy texture; quick barley shortens cook time.
For a vegetarian option, use vegetable broth and swap beef for mushrooms or lentils.
The soup thickens as it sits — add extra broth or water when reheating.
