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: 1/4 cup (1/2 stick) butter; 2 cups chopped onions; 1 cup chopped peeled turnip; 1 cup cauliflower florets; 1 cup broccoli florets; 1 cup chopped peeled yams (red-skinned sweet potatoes); 1 cup chopped peeled potatoes; 1 cup chopped celery; 5 cups beef stock or canned beef broth; 5 cups chicken stock or canned low-salt chicken broth; 1 cup pearl barley; 1 1/2 tablespoons chopped fresh thyme; 1 1/2 tablespoons chopped fresh oregano; 1 1/2 pounds filet mignon, cut into 1/2-inch pieces; 1/4 cup chopped fresh parsley

Servings: persons

1/4 cup (1/2 stick) butter
2 cups chopped onions
1 cup chopped peeled turnip
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped peeled yams (red-skinned sweet potatoes)
1 cup chopped peeled potatoes
1 cup chopped celery
5 cups beef stock or canned beef broth
5 cups chicken stock or canned low-salt chicken broth
1 cup pearl barley
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh oregano
1 1/2 pounds filet mignon, cut into 1/2-inch pieces
1/4 cup chopped fresh parsley

1
Melt butter in heavy large pot over medium heat.
2
Add vegetables; saute 10 minutes.
3
Add both stocks; bring to boil.
4
Reduce heat and simmer 20 minutes.
5
Add barley, thyme and oregano.
6
Simmer until barley is tender, stirring occasionally, about 35 minutes.
7
(Can be made 1 day ahead.
8
Chill uncovered until cold, then cover and keep chilled.
9
Return to simmer before continuing.)
10
Add beef to soup; simmer until just cooked, about 10 minutes.
11
Mix in parsley.
12
Season with salt and pepper.

780

kcal

Calories

Fat

Carbs

103

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 15 ingredients. The key ingredients include: 1/4 cup (1/2 stick) butter, 2 cups chopped onions, 1 cup chopped peeled turnip, 1 cup cauliflower florets, 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