Beef Barley Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Beef Barley Soup

Ever since I was a little girl, Beef Barley Soup has been my favorite. Adding the barley makes this soup hearty. I like to make it over the weekend and serve it during the week. There is something that is so satisfying about a bowl of Beef Barley Soup.


2 Tablespoons Olive Oil

1 Cup Diced Onion

1 Cup Diced Celery

1 Cup Diced Carrots

4 Cloves Chopped Garlic

¾ Cup Pearl Barley

1/8 Teaspoon Crushed Red Pepper Flakes

8 Cups Beef Broth

2 Bay Leaves

2 Cups Diced Cooked Roast Beef

1 Large Diced Tomato

2 Thinly Sliced Green Onions

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

In a heavy large size saucepan, heat the olive oil. Add the onion, celery, carrot and garlic and sauté for 5 minutes. Stir in the barley and red pepper flakes and sauté for another minute. Add the beef broth and bay leaves. Cook over a medium heat, uncovered, for 1 hour. Add the beef and simmer for another ½ hour until the barley is tender. Stir in the tomato and green onions. Cook for another 5 minutes. You may need to add more beef broth. Remove the bay leaves. Add the salt and pepper. Cook for another 2 minutes. Ladle the soup into individual bowls. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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