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Beef barley soup with tender beef, pearl barley, vegetables, and tomatoes in a ceramic bowl

Beef Barley Soup Recipe with Vegetables and Tomatoes

This Beef Barley Soup is a hearty, comforting bowl with tender beef, chewy pearl barley, and flavorful vegetables in a rich tomato-infused broth. It is an easy choice for a cozy weeknight meal or a satisfying cold-weather dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb beef stew meat, cut into cubes (454 g)
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 3/4 cup pearl barley
  • 1 can (14.5 oz / 411 g) diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium-high heat. Add the cubed beef and brown it on all sides, then transfer the beef to a plate.
  2. Place the onion, carrots, and celery in the same pot. Cook until the vegetables start to soften.
  3. Stir in the minced garlic and cook for 1 minute, stirring often.
Cooking
  1. Return the browned beef to the pot. Pour in the beef broth and add the pearl barley and diced tomatoes.
  2. Add the bay leaves and dried thyme. Bring the soup to a simmer, then lower the heat to low-medium and cook for about 1 hour, until the beef is tender and the barley is fully cooked.
  3. Take out the bay leaves and season the soup with salt and black pepper to taste.
Serving
  1. Ladle the hot beef barley soup into bowls and serve with crusty bread or warm rolls.

Notes

Cool leftovers before placing them in a sealed container. Refrigerate for 3 to 4 days or freeze for up to 3 months.