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Hearty Stove-Top Beef & Barley Soup
Nourish your body and soul with our hearty, stove-top slow-cooked Beef & Barley Soup!
Our comforting recipe is packed with nutrition, featuring tender chunks of beef, fiber-rich barley, and a colorful medley of vegetables.
As a kid, the canned beef & barley soup was one of my favorites, but nothing compares to the flavor of this homemade from-scratch version!
The stove-top slow cooking process allows the deep, rich flavors to meld together, creating a truly satisfying and filling meal.
Actual hands-on time is fairly minimal, but you will need to plan ahead an hour or so to give your soup plenty of time to simmer on the stove – which makes the flavors incredible!
With the added benefits of beef bone broth, this soup is full of collagen, protein, and minerals. Plus, the pearl barley provides a boost of fiber, vitamins, and minerals.
As your soup simmers lightly on the stove, the aromas of thyme, oregano, and bay leaves will fill your kitchen, leaving you eager to dig in.
Take a moment to slow down, savor the flavors, and enjoy the warmth of this delicious Beef & Barley Soup!
There’s just something ultra-satisfying and extremely comforting about a big stockpot of homemade soup sitting on the stove: Your kitchen smells delicious, soup is often more affordable, and it’s great because dinner is ready even if you’ll have a few stragglers who arrive home later after work or sports.
Soup helps to stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients that you carefully choose yourself.
I often double up soup recipes because it tastes even better the next few days and also freezes very well.
So, after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS & NUTRITIOUS Hearty Stove-Top Beef & Barley Soup!
As with most soups – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Stays great refrigerated for 4 days, or frozen for up to 2 months.
When was the last time you had Barley?
Pearl barley is a nutrient-rich grain that offers numerous health benefits due to its high content of fiber, vitamins, minerals, and antioxidants.
High in Fiber: Pearl barley is an excellent source of dietary fiber, containing both soluble and insoluble fiber. Fiber helps promote digestive health, prevents constipation, and supports healthy blood sugar levels.
Supports Healthy Gut Bacteria: Pearl barley is a prebiotic, meaning it feeds the good bacteria in the gut, promoting a healthy gut microbiome.
Rich in Antioxidants: Pearl barley contains a range of antioxidants, including phenolic acids, flavonoids, and saponins, which can help protect against oxidative stress, inflammation, and cell damage.
Good Source of Minerals: Pearl barley is a good source of minerals like potassium, magnesium, and manganese, which are essential for maintaining healthy blood pressure, bone health, and enzyme function.
🍖Homemade Roasted Beef Bone Broth Recipes:
Homemade Slow Cooker Bone Broth Recipe:
Homemade Worcestershire Sauce
6 servings
Ingredients:
- 2 Tbsps avocado oil, ghee, tallow, unrefined organic coconut oil, or olive oil
- 1 1/2 lbs chuck roast, chopped into small bite sized pieces
- 1 large, yellow onion, diced
- 3 medium carrots, shredded or finely diced
- 1 or 2 parsnips, peeled and diced small
- 3 ribs celery, thinly sliced
- 4 fresh cloves garlic, minced
- 2 tsps dried thyme
- 2 tsps dried oregano
- sea salt and black pepper, to taste
- 8 cups beef bone broth
- 1 x 14.5 ozs crushed tomatoes
- 1 cup pearl barley
- 2 Tbsps Worcestershire sauce, low sodium soy sauce, or coconut aminos
- 2 Tbsps high-quality balsamic vinegar
- 3 bay leaves
- fresh parsley to garnish
Instructions:
Heat your oil to medium-high in a large stockpot or Dutch oven.
Cook the pieces of meat until nicely browned on all sides, then set aside on a plate.
In the same preheated pot sauté the onion, carrots, parsnip, and celery for about 5 minutes.
Add in your garlic and seasonings. Cook, stirring occasionally, for another minute or so.
Add in your bone broth, crushed tomatoes, barley, Worcestershire, balsamic and bay leaves.
Gently stir in the browned beef pieces into your soup.
Bring to a brisk boil, stir well, then reduce to a simmer. Cover and cook over LOW heat for 40-50 minutes, or until the beef and barley are tender.
Remove the bay leaves, sprinkle with fresh chopped parsley if desired and serve while hot.
Enjoy!
❤️Rachel
Ingredients
- 2 Tbsps avocado oil, ghee, tallow, unrefined organic coconut oil, or olive oil
- 1 1/2 lbs chuck roast, chopped into small bite sized pieces
- 1 large, yellow onion, diced
- 3 medium carrots, shredded or finely diced
- 1 or 2 parsnips, peeled and diced small
- 3 ribs celery, thinly sliced
- 4 fresh cloves garlic, minced
- 2 tsps dried thyme
- 2 tsps dried oregano
- sea salt and black pepper, to taste
- 8 cups beef bone broth
- 1 x 14.5 ozs crushed tomatoes
- 1 cup pearl barley
- 2 Tbsps Worcestershire sauce, low sodium soy sauce, or coconut aminos
- 2 Tbsps high-quality balsamic vinegar
- 3 bay leaves
- fresh parsley to garnish
Instructions
- Heat your oil to medium-high in a large stockpot or Dutch oven.
- Cook the pieces of meat until nicely browned on all sides, then set aside on a plate.
- In the same preheated pot sauté the onion, carrots, parsnip, and celery for about 5 minutes. Add in your garlic and seasonings. Cook, stirring occasionally, for another minute or so.
- Add in your bone broth, crushed tomatoes, barley, Worcestershire, balsamic and bay leaves.
- Gently stir in the browned beef pieces into your soup.
- Bring to a brisk boil, stir well, then reduce to a simmer. Cover and cook over LOW heat for 40-50 minutes, or until the beef and barley are tender.
- Remove the bay leaves, sprinkle with fresh chopped parsley if desired and serve while hot.
- Enjoy!
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