Can I use leftover roast beef in Beef Barley Soup?

Yes. Leftover roast beef, pot roast, or steak works very well. Cut the meat into bite-sized pieces and add it with the other ingredients. Since the beef is already cooked, the simmering time mainly allows the barley and vegetables to become tender and the flavors to blend.

Why is my beef barley soup so thick?

Barley absorbs liquid during cooking and storage, which naturally thickens the broth. Stir in additional beef broth or water a little at a time until the soup reaches your preferred consistency.

How do I know when the barley is cooked?

Pearl barley should be plump, tender, and pleasantly chewy. If the grains still feel hard in the center, continue simmering and check again after several minutes. Different barley varieties may need different cooking times.

Easy Beef Barley Soup for a Hearty, Comforting Meal

Name: Beef Barley Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 clove garlic, minced; 2 carrots, sliced; 1 rib celery, sliced; 2 cups cooked beef, cut into bite-sized pieces; 6 cups reduced-sodium beef broth; 1 can (14.5 ounces) petite diced tomatoes, with juices; 1/2 green bell pepper, diced; 2/3 cup pearl barley; 1 tablespoon Worcestershire sauce; 1/4 teaspoon dried thyme leaves; 1 packet beef gravy mix; 1 bay leaf; 2 tablespoons red wine (optional); 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley; Salt and black pepper, to taste

Description

Beef Barley Soup is a hearty, comforting homemade soup made with tender cooked beef, pearl barley, carrots, celery, bell pepper, and tomatoes simmered in a rich beef broth. This easy one-pot recipe is perfect for family dinners, chilly evenings, and meal prep. Made with simple ingredients and flavorful seasonings, it is delicious served with crusty bread, biscuits, or a fresh garden salad. Prepare a large batch and freeze portions for convenient meals later.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
2 carrots, sliced
1 rib celery, sliced
2 cups cooked beef, cut into bite-sized pieces
6 cups reduced-sodium beef broth
1 can (14.5 ounces) petite diced tomatoes, with juices
1/2 green bell pepper, diced
2/3 cup pearl barley
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
1 packet beef gravy mix
1 bay leaf
2 tablespoons red wine (optional)
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
Salt and black pepper, to taste

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Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion and minced garlic. Cook until softened, stirring occasionally to prevent the garlic from burning.
Add the carrots, celery, cooked beef, beef broth, diced tomatoes with their juices, green bell pepper, pearl barley, Worcestershire sauce, dried thyme, beef gravy mix, bay leaf, and red wine if using. Stir well to combine.
Bring the soup to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer gently for 40 to 50 minutes, or until the barley is tender. Stir occasionally to prevent the barley from sticking to the bottom of the pot.
Check the consistency during cooking. Add extra beef broth or water if the soup becomes too thick.
Remove and discard the bay leaf. Taste the soup and adjust the salt and black pepper as needed.
Stir in the chopped fresh parsley or dried parsley, then ladle the hot soup into bowls and serve.

Notes

Use leftover pot roast, roast beef, or steak for a convenient and flavorful soup.
If using raw beef, cubed chuck roast or flank steak are good options. Cook the beef thoroughly before proceeding with the recipe.
For a ground beef variation, brown the ground beef with the onions and drain any excess fat before adding the remaining ingredients.
Pearl barley provides the best traditional texture. Other varieties of barley may require different cooking times.
Red wine is optional and can be omitted without significantly changing the recipe.
Homemade beef stock can be used instead of store-bought broth for extra flavor.
The soup thickens as it cools because the barley continues absorbing liquid. Add extra broth or water when reheating to reach your preferred consistency.
Refrigerate leftovers in airtight containers within two hours of cooking and use within 3 to 4 days.
Freeze cooled soup in freezer-safe containers for approximately 2 to 3 months for the best quality.
For a firmer barley texture after freezing, cook the barley separately and combine it with the soup when reheating.
Barley contains gluten. For a gluten-free variation, replace it with rice and ensure that the broth, gravy mix, and Worcestershire sauce are gluten-free.
Nutrition information is an estimate and may vary depending on the beef, broth, gravy mix, and other ingredients used.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/8 of the recipe
Calories: 204 kcal
Sugar: 4 g
Sodium: 487 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 38 mg