Old-Fashioned Beef Barley Vegetable Soup
“My family loves beef barley soup, and this one was their fave so far… De-lish !!” Janie
This old-fashioned beef barley vegetable soup is thick and stew-style, with deep savory flavor, tender beef, vegetables and soft, chewy barley. It tastes even better the next day.
Make it on the stovetop, in your Instant Pot, or in your slow cooker.
I’ve been making versions of this soup for years, adjusting the balance of beef, barley and vegetables until it became just right.
This is a classic slow-simmered soup made with simple ingredients. Nothing fancy – just solid, satisfying comfort food for chilly days. Serve it with warm, crusty bread, and dinner is done.
What to expect
- A thick, hearty soup with a good balance of tender beef, chewy barley and vegetables
- Flexible cooking options: stovetop, slow cooker or Instant Pot
- Made with simple ingredients you likely already have
Ingredient – tailored to your taste
- Beef: Use a cut that benefits from low, slow cooking. I prefer well-marbled chuck roast or chuck eye (both have excellent rich beefy flavor). You will be cutting the beef into bite-size cubes to cook evenly.
- Pearl barley: (also called pearled barley) is the most commonly sold barley in a grocery store. It is filling and has a slightly nutty flavor and chewy texture.
- Vegetables: I use carrots, celery, onions and a handful of optional fresh baby spinach (or kale) at the end for extra color and nutrition.
- Broth: I like a combination of chicken and beef broth. You can use one or the other if that’s what you have on hand.
- Gravy mix (optional but recommended): A couple of tablespoons of au jus or demi-glace gravy mix adds extra depth and body. I use Knorr Swiss, but any brown gravy mix works. You can skip it for a lighter broth, or thicken with a small cornstarch slurry instead.
Substitutions
- Beef: Other good options are blade steak, rump roast, shoulder steak, bottom round, top round or tri tip.
- Barley options:
- hulled barley (less processed), but you will need to cook it longer,
- quick cooking barley, which only needs 10-15 minutes cooking.
- Farro – similar chewy texture, but, like barley, is not gluten-free.
- Vegetables: Replace the spinach with kale. Other veggie options are parsnips, celery root (celeriac), or mushrooms. Butternut squash also works well if you add it halfway through cooking.
- Instead of gravy mix: increase seasoning and reduce the broth slightly for more concentration
Variations
- Add 1-2 tablespoons of tomato paste with a pinch of sugar for added depth.
- Beans such as white kidney beans, cannellini, chick peas, pinto beans or red kidney beans would be a nice addition for extra fiber and protein.
- Add fresh herbs at the end like chopped cilantro or fresh parsley.
Step by step instructions
Shortcuts
- Use a food processor to chop the vegetables instead of dicing them by hand. Even with 2-3 batches, this saves time.
- Choose quick-cooking barley. It only needs 10–15 minutes so you can cut the cooking time by about half.
- Make it in the Instant Pot for a faster overall cook time. Instructions are in the recipe notes.
Recipe FAQ
Which cut of beef is best for beef barley soup?
Chuck roast (or chuck eye) is ideal because it becomes tender and flavorful when simmered. Other good options are blade steak, bottom round, or shoulder cuts. Avoid very lean cuts, which can turn tough.
Can I use quick-cooking barley instead of pearl barley?
Yes. Quick-cooking barley has been partially cooked and dried, so it only needs 10–15 minutes. Add it near the end of cooking to avoid overcooking.
Can I make the soup ahead of time?
Yes – it’s even better the next day. The soup keeps well in the fridge for up to 5 days. The barley will absorb more broth as it sits, so add some water or broth to thin it out when reheating to loosen it.
How do I keep the barley from getting mushy?
Simmer gently and avoid overcooking. If making ahead, you can cook it ahead and add it before serving to control its texture.
Can I make beef barley soup in a slow cooker or Instant Pot?
Yes. Brown the beef first for the best flavor. Cook on Low 7–8 hours or High 4–5 hours in a slow cooker, or follow the Instant Pot instructions in the recipe notes.
What to serve with beef vegetable barley soup
The soup is hearty enough to stand on its own – more like a stew than a light starter.
That said, it pairs really well with:
- Crusty bread or garlic bread to soak up the rich broth.
- Cheddar biscuits for something a little more substantial.
- A simple citrus salad with greens to add a bit of freshness.
You can also serve smaller portions in mugs as a starter before a main course.
More hearty soup recipes to try
If you enjoy this thick, comforting soup, you might also like:
- vegetable bean and barley soup. – a heary vegetarian version
- root vegetable soup with barley – the root vegetables add some sweetness
- ground beef vegetable soup recipe – another hearty meal-in-a-bowl option
- red lentil soup with vegetables – our most popular soup
- French onion soup recipe (instant pot) – rich and savory
- shrimp corn chowder – packed with veggies and shrimp in a delicious broth.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Beef Barley Vegetable Soup
A thick, old-fashioned beef barley vegetable soup with tender beef, vegetables and chewy barley simmered in a rich savory broth. Stovetop, slow cooker or Instant Pot.
Servings: 6
Ingredients
- 1 pound – 1 ½ pounds chuck roast, Note 1
- 1 tablespoon olive oil
- 4 large carrots, Note 2
- 4 celery ribs
- 1 large onion
- 1 clove garlic, minced
- 4 cups chicken broth, Note 3 (about 1 litre)
- 3 cups beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 cup barley, Note 4 (rounded cup)
- 2 teaspoon Worcesterchire sauce
- 2 tablespoons Au Jus or Demi Glace gravy mix, Note 5 (or brown gravy mix)
- kosher salt and black pepper to taste
- 4 cups fresh baby spinach (optional)
Instructions
- PREPARE THE VEGETABLES: Shortcut: Peel carrots and cut into large chunks. Cut celery and onion into large chunks. Place carrots, celery and onions in food processor. Pulse a few times until vegetables are chopped into small pieces. Alternatively, dice carrots, celery and onions with a knife.
- SAUTE BEEF AND VEGETABLES: Heat oil on medium-high heat in a large heavy-bottomed pot. Dry beef with a paper towel sprinkle beef with salt and pepper (and a touch of flour as well if you like) and brown it on both sides, about 4 minutes. Remove from pot and cut browned beef into bite-sized pieces. Add remaining oil if necessary. Add vegetables and sauté for 5-7 minutes, scraping up the brown bits on bottom of the pot. Add garlic and sauté 1 minute more.
- ASSEMBLE THE SOUP: Add chicken and beef broth, water, thyme, barley, Worcesterchire and 2 tablespoons from the gravy base package. Add bite size beef. Stir, cover and bring to a boil. Lower heat and simmer the soup for 1 hour. If not as soft as you like, cook another 10-15 minutes.
- FINISH THE SOUP: Add baby spinach (if using) and stir until wilted, about 1 minute. Taste and adjust seasonings, adding salt and pepper if needed or a bit more soup base from the package to achieve the thickness and depth of flavor desired. Serve immediately with bread for dipping.
Recipe Notes
- Beef options: Chuck is best. Blade steak, shoulder, rump, bottom round or stew meat also work. Avoid very lean cuts. If you don’t like beef, use chicken.
- Vegetable options: In addition to carrots, onions and celery, try adding parsnips, celery root (celeriac), mushrooms, green beans. Add butternut squash halfway through cooking.
- Broth options: Use all beef, all chicken or a combination. Vegetable broth works too. Buy it in a box or can (or use bouillon base or cubes mixed with water).
- Barley options: Pearl barley is most common. Hulled barley needs longer cooking. Quick-cooking barley only needs 10–15 minutes (add near the end). Barley is not gluten-free. Farro is a good substitute.
- Gravy mix substitute: You can skip the gravy mix for a lighter broth. Or thicken the soup with a slurry of 2 tablespoons cornstarch mixed with 4 tablespoons of water. Add gradually when simmering – the soup thickens as it sits.
- Optional add-ins:
- Add 1-2 tablespoons of tomato paste with a pinch of sugar for added depth.
- Add 1-2 cups/250-500 grams beans such as white kidney beans, cannellini, chick peas, pinto beans or red kidney beans.
- Add fresh herbs like chopped cilantro at the end.
- Instant pot beef barley soup instructions:
- Press SAUTÉ on instant pot or pressure cooker. Add olive oil.
- Brown beef in 2 batches. Turn setting to OFF. Cut beef into bite-sized pieces and return to instant pot.
- Add remaining ingredients (except spinach), using only 7 cups broth and no water (you need less water for this method).
- Place the lid and set valve to SEALING position. Set to MANUAL OR PRESSURE for 20 minutes using + and – button.
- Once cooking time is finished, do a natural release for 10 minutes, then open valve carefully for final quick release.
- Add baby spinach if using and stir to wilt.
- Slow cooker beef and barley soup instructions:
- Pan sear the beef in a pan with a little olive oil over medium-high heat until browned. Remove and cut into small pieces.
- Place beef in slow cooker with the remaining ingredients except baby spinach.
- Cook on low 7 – 8 hours or high 4-5 hours, then stir in baby spinach if using.
- To Make Ahead and Store Leftovers:
- Store in fridge in an airtight container for up to 5 days. The barley will expand further in the fridge and soak up the broth.
- Reheat in microwave or on stovetop. If soup is too thick, add additional water or broth to thin it out.
- Freeze soup in zipper lock bags or containers when cooled for up to 3 months.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 730mg | Potassium: 815mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8703IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 4mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
This recipe is absolutely delicious!
When do you add the barley to soup
Hi Melchiora. After sautéing the beef and vegetables, you will see in Step 3 in the recipe card: Add chicken and beef broth, water, thyme, barley, Worcestershire, and 2 tablespoons from the gravy base package. I hope you enjoy the soup 🙂
Delicious!!!!
First time trying this soup and it was delicious! Used the slurry. Over processed the veggies a bit so next time will make them a bit chunkier.
A real keeper!!
Been there done that on the over processing! Luckily it makes no difference to the taste. Glad you liked it and thanks for leaving a comment ?
I like your recipes!!! How can I see more soup recipes for kids, please let me know.
Thank you so much.
Thanks Drina! I don’t know what your kids like, but perhaps you can find something here in our soups and stews recipes.
Fantastic recipe, only ingredient i didn’t have at home was the gravy powder and it was still phenomenal. Will be a regular in my rotation!
Great to hear! Thanks for leaving a comment Jodie.
My family loves Beef Barley soup and this one was their fave so far. The only change I made was serving the spinach as a side by request. De-lish !!
So nice to hear. Thanks for leaving a comment. ?
So easy to make and delicious, especially on this cold winter night.
Glad you enjoyed it. As I said in the post, one of my faves!
Made this soup and it was a hit. Would definitely make it again
Glad you liked it! Definitely one of my favourites ?