Beef and Barley Soup Recipe

Name: Beef and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs (.9 kg). lean ground beef; 2 tbsp (30 ml) olive or vegetable oil; 2 cups (475 ml) carrots, diced; 2 cups (475 ml) onion, diced; 2 cups (475 ml) celery, diced; 2 cloves garlic, minced; 3 cups (700 ml) barley, cooked; 8 cups (1900 ml) beef broth; 2 cans Italian-style stewed tomatoes (14 to 16 oz (448 grm). each can); 1/2 cup (125 ml) dry red wine; 1 tsp (5 ml) thyme leaves (dried); salt and pepper to taste; 1/4 cup (60 ml) fresh parsley, minced; Optional: splash of balsamic vinegar

Servings: persons

2 lbs (.9 kg). lean ground beef
2 tbsp (30 ml) olive or vegetable oil
2 cups (475 ml) carrots, diced
2 cups (475 ml) onion, diced
2 cups (475 ml) celery, diced
2 cloves garlic, minced
3 cups (700 ml) barley, cooked
8 cups (1900 ml) beef broth
2 cans Italian-style stewed tomatoes (14 to 16 oz (448 grm). each can)
1/2 cup (125 ml) dry red wine
1 tsp (5 ml) thyme leaves (dried)
salt and pepper to taste
1/4 cup (60 ml) fresh parsley, minced
Optional: splash of balsamic vinegar

1
In a large pot or Dutch oven, cook ground beef on medium-high heat until browned, breaking up with a spatula or fork as it cooks.
2
Remove from pan and add oil.
3
Add carrots, onion, celery and garlic.
4
Cook until vegetables are tender, about 5 minutes, stirring occasionally.
5
Add beef and all remaining ingredients except parsley and optional vinegar.
6
Bring to a boil on high heat.
7
Reduce heat to a simmer and cover.
8
Simmer 20 minutes.
9
Stir in parsley and taste.
10
Adjust seasong, adding more salt or pepper, if needed, or a splash of balsamic vinegar if soup needs a little more zip.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs (.9 kg). lean ground beef, 2 tbsp (30 ml) olive or vegetable oil, 2 cups (475 ml) carrots, diced, 2 cups (475 ml) onion, diced, and more.

Yes, Beef and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions