Beef and Barley Soup with Ground Beef
There’s something magical about a simmering pot of Beef and Barley Soup filling your kitchen with rich, savory aromas. This classic comfort food brings together tender vegetables, hearty barley, and flavorful ground beef in a satisfying broth that warms you from the inside out. It’s the perfect recipe for those cool autumn or winter evenings when you crave something nourishing, filling, and easy to make.
I first made this Beef and Barley Soup on a chilly Sunday after a long family hike. Everyone came home hungry, cold, and ready for something hearty. I tossed a few simple ingredients into my slow cooker, and by dinnertime, the house smelled like pure comfort. The kids couldn’t wait to dig in—and let’s just say there were zero leftovers! This soup has been a family favorite ever since, and it’s become my go-to recipe for meal prep and cozy weeknight dinners.
What makes this soup healthy?
This Beef and Barley Soup with Ground Beef is not only cozy—it’s good for you too!
- Barley adds a boost of fiber that helps keep you full longer.
- Ground beef provides protein and iron, which are both great for energy.
- Vegetables like carrots, celery, onion, and tomatoes bring in antioxidants and vitamins.
- Low-sodium beef broth keeps the sodium level in check while still giving that rich, beefy flavor.
Together, these ingredients create a well-balanced meal that’s both nourishing and filling—exactly what your body needs on busy fall and winter days.
RELATED: This Easy Italian Minestrone Soup is warm, hearty, packed with veggies, and tastes like a hug in a bowl. Whether you’re looking for a quick weeknight dinner, a meal prep hero, or just craving something nourishing, this minestrone vegetable soup checks all the boxes.
Ingredients you’ll need
Here’s everything you’ll need to make this easy Beef and Barley Soup with Ground Beef:
- 1 lb ground beef – Lean ground beef keeps it hearty but not greasy.
- 1 medium onion, diced – Adds flavor depth to the broth.
- 2 carrots, diced – Bring color, texture, and a little sweetness.
- 2 celery stalks, diced – Add a nice crunch and freshness.
- 3 cloves garlic, minced – A must for savory flavor.
- 1 (14.5 oz) can diced tomatoes – Gives the soup body and a touch of acidity.
- 8 cups beef broth – The flavorful base of your soup.
- 3/4 cup pearl barley (not quick-cooking) – The chewy texture makes the soup extra satisfying.
- 2 tsp Worcestershire sauce – Adds that perfect umami kick.
- 1 tsp dried thyme – Brings a subtle earthy flavor.
- 1 bay leaf – Infuses the soup with extra aroma.
- Salt and pepper, to taste – To season everything perfectly.
- 2 tbsp olive oil (if needed for sautéing) – Helps soften the veggies.
- Fresh parsley, chopped (for garnish) – Adds a pop of color and freshness before serving.
Why you’ll love this soup
This easy Beef and Barley Soup recipe checks all the boxes for a family favorite:
- One-pot meal – Less cleanup, more time to relax.
- Budget-friendly – Simple pantry ingredients that go a long way.
- Perfect for leftovers – It tastes even better the next day.
- Freezer-friendly – Great for meal prepping ahead of time.
- Comforting and hearty – Ideal for cool weather or when you need a filling, healthy meal.
Step-by-step instructions for making this soup
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until no longer pink. Drain any excess grease if needed.
- Cook the veggies: Add diced onion, carrots, celery, and garlic to the pot. Cook for 5–6 minutes until softened.
- Add the remaining ingredients: Stir in the diced tomatoes, beef broth, barley, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Simmer: Bring the soup to a boil, then lower the heat. Cover and simmer for 40–45 minutes, stirring occasionally, until the barley is tender.
- Finish and serve: Remove the bay leaf, taste, and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
Make this Beef and Barley Soup recipe, then check out my Easy Slow Cooker Broccoli Cheddar Soup and more of my healthy homemade soup recipes.
Frequently asked questions about this easy slow cooker recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this Beef and Barley Soup in a slow cooker?
Yes! Brown the ground beef first, then transfer everything to your slow cooker. Cook on low for 6–7 hours or high for about 3–4 hours, until the barley is tender.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works great for a lighter option—just keep in mind the flavor will be a bit milder.
Can I use quick-cooking barley?
If using quick-cooking barley, add it during the last 20 minutes of cooking so it doesn’t get mushy.
Can this soup be frozen?
Yes! Let it cool completely, then freeze it in airtight containers for up to 3 months.
How do I store leftovers of this Beef and Barley Soup with Ground Beef?
Store leftover soup in an airtight container in the fridge for up to 4 days. The barley will continue to absorb some of the broth, so you might want to add a splash of beef broth or water when reheating. Warm it on the stove over medium heat or reheat individual portions in the microwave until hot.
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Beef and Barley Soup Recipe
Ingredients
- 1 lb ground beef
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 14.5 oz can diced tomatoes
- 8 cups beef broth
- 3/4 cup pearl barley (not quick cooking)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper (to taste)
- 2 tbsp olive oil (if needed for sautéing)
- Fresh parsley (chopped (for garnish))
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain excess grease if needed.1 lb ground beef
- Add onion, carrots, celery, and garlic; cook 5–6 minutes until softened.1 medium onion, 2 carrots, 2 celery stalks, 3 cloves garlic, 2 tbsp olive oil
- Stir in diced tomatoes, beef broth, barley, Worcestershire sauce, thyme, bay leaf, salt, and pepper.1 14.5 oz can diced tomatoes, 8 cups beef broth, 3/4 cup pearl barley, 2 tsp Worcestershire sauce, 1 tsp dried thyme, Salt and pepper, 1 bay leaf
- Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, stirring occasionally, until the barley is tender.
- Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.Fresh parsley
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Easy Soup recipes to try
- This Easy Italian Minestrone Soup vegetarian style is packed with good-for-you stuff. It’s full of fiber-rich veggies, protein-packed beans, and whole grains from the pasta.
- Creamy Gnocchi Bacon Soup – This soup is so comforting and delicious…it’ll warm you inside and out. One of the best soups that I have made in a long time. Enjoy!
