This Beef Barley Soup is packed with tender chunks of beef, nutty barley, and plenty of veggies, it’s a complete meal in a bowl. Adding the smoked bacon brings a wonderful depth of flavor and a smoky, savory richness that enhances the overall flavor of the soup.
My Beef Barley Soup recipe isn’t just any recipe—it’s a family favorite with a special twist. My sister used to make this for us often, and whenever she did, our dad always had an open invitation for dinner. She had a secret: adding smoky bacon to the pot. It gave the soup an extra layer of rich, savory flavor. Every time I make it, it brings back memories of those cozy family dinners.
If you can’t get enough of hearty, comforting soups like Beef Barley Soup, you’re in for a treat. Here are some other favorite soup recipes you’ll want to try—each one packed with flavor and perfect for cozy nights.
Lentil soup with kielbasa, spicy shrimp and rice soup, or Italian wedding soup. Try one or try them all!
How do you make beef barley soup more flavorful?
In this recipe the bacon adds a extra layer of flavor. Some other additions you can add include red wine, Worcestershire sauce, or fresh herbs.
What is the difference between hulled barley and pearl barley?
Hulled Barley has a chewier texture and a nuttier, more earthy flavor.
Pearl Barley has a softer texture and milder taste, making it popular in soups and stews where it can easily absorb flavors.
For Beef Barley Soup, pearl barley is usually preferred because it softens nicely in soups and cooks relatively quickly.
As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links.
Helpful Kitchen Tools:
KitchenAid Classic Soup Ladle, One Size, Black 2
OXO Good Grips Y-PeelerBamboo Cutting Boards for Kitchen, Extra Large Wood Cutting Board with Deep Juice Groove and Handle Heavy Duty Chopping board, Kikcoin, 17.6Bob’s Red Mill Pearl Barley — 30 ozBADIA BAY LEAVES 1.5 oz LARGE 42.5g hojas de laurelSwanson 100% Natural, Gluten-Free Beef Broth, 32 Oz Carton
Ingredients Needed:
- chuck steak – meaty flavor with a great texture
- smoked bacon – adds a smoky flavor to the broth
- onions – adds a natural sweetness
- carrots – brings a touch of sweetness and a pop of color
- celery – adds a slight peppery flavor
- white potatoes – will add a creamy, starchy texture
- garlic – earthy flavor
- mushrooms – will soak up the flavors of the broth
- beef broth – serves as the soups base
- diced tomatoes – a tangy flavor
- frozen peas – adds a subtle sweetness
- water – helps adjust the thickness of the soup
- barley – adds a chewy texture and nutty flavor
- bay leaves – a hint of spice
- salt and pepper – enhances flavor
Step by step directions:
1. Cook bacon in a large pot until crispy. Remove and set aside, leave the bacon drippings in the pot.
2. In the same pot, cook the onion, carrots, celery, garlic and beef for 5 minutes.
3. Add the broth, water, tomato, mushrooms, bay leaf, paprika, salt, pepper and barley.
4. Simmer 40 minutes. Add the potatoes, peas, and bacon crumbles,(save some for garnish) cook for 15 – 20 minutes until potatoes are soft.
5. Serve in bowls and top with extra bacon crumbles.
How to store beef barley soup?
Transfer cooled soup to an airtight container. It will keep in the fridge for up to 3-4 days. The barley and potatoes will continue to absorb liquid, so you might need to add a little water or broth when reheating to reach your desired consistency.
Beef Barley Soup can be frozen for up to 3 months. Make sure to leave a little space at the top of the container for expansion.
Reheating:
- On the Stove: Reheat the soup on low to medium heat, stirring occasionally. Add water or broth to adjust the consistency if the barley or potatoes have absorbed too much liquid.
- In the Microwave: Heat the soup in a microwave-safe bowl, stirring halfway through to ensure it heats evenly. Again, add liquid if needed.
Beef Barley Soup
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: soups
- Method: stove-top
- Cuisine: American
Ingredients
- 1 lb chuck steak, cut into bite-sized pieces
- 6 slices smoked bacon
- 2 tablespoons olive oil
- 1 16oz. can, diced tomatoes
- 2 small onions, diced
- 10 ounces frozen peas,
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 large white potatoes, cut into small cubes
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 5 cups beef broth
- 1 cup water
- 3/4 cup barley
- 2 bay leaves
- 2 teaspoons salt
- 1–1/2 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
Cook the Bacon:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot. When cool, crumble into small pieces.
Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, celery, garlic and beef. Sauté for about 5 minutes until the vegetables start to soften and beef gets brown.
Add Broth and Barley:
- Add the beef broth and water to the pot, scraping the bottom of the pot to release any browned bits. Stir in the pearl barley, bay leaves, paprika, salt and pepper. Bring the mixture to a boil.
Simmer the Soup:
- Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for about 40 minutes, or until the beef and barley are tender.
Add Potatoes:
- Add the diced potatoes to the pot and continue to simmer for another 15-20 minutes until the potatoes are tender.
Add Peas and Bacon:
- Stir in the frozen peas and the cooked bacon (reserve some crumbles to top when served). Let the soup simmer for an additional 5 minutes.
- Taste and adjust seasoning with more salt and pepper, if needed.
- Serve, remove the bay leaves before serving. Ladle the soup into bowls and top with extra bacon.
2 Responses
I made this for dinner last night. My family loved it. One of the best barley soups I’ve made.
Glad your family enjoyed the soup. Thanks so much for taking the time to leave a comment.