Beef and Pearl Barley Soup

Soup

Beef and Pearl Barley Soup

Cooked beef, pearl barley and vegetables make a broth-based soup with thyme and Worcestershire.

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Yield
8 servings
Cuisine
American

Serving ideas

Serve with toast or a green salad.

Ingredients

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  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, sliced
  • 1 celery rib, sliced
  • 2 cups cooked beef
  • 6 cups reduced-sodium beef broth
  • 1 can petite diced tomatoes, 14.5 oz, with juices
  • 1/2 green bell pepper, diced
  • 2/3 cup pearl barley
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp dried thyme
  • 1 packet beef gravy mix
  • 1 bay leaf
  • 2 tbsp red wine, optional
  • 2 tbsp chopped fresh parsley, or 2 tsp dried parsley
  • salt and black pepper, to taste

Before you cook

The barley continues to absorb broth as it sits. Thin reheated soup with a splash of broth or water.

How to make Beef and Pearl Barley Soup

  1. Heat the oil over medium heat in a soup pot. Cook the onion and garlic until soft.

  2. Add the other ingredients and bring to a boil. Reduce the heat, cover and simmer for 40 to 50 minutes, until the barley is tender.

  3. Remove the bay leaf and taste for salt and pepper.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Beef and Pearl Barley Soup

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Cooked beef, pearl barley and vegetables make a broth-based soup with thyme and Worcestershire.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 1 tbsp olive oil
  •  
    1 onion chopped
  • 1 clove garlic minced
  • 2 carrots sliced
  •  
    1 celery rib sliced
  •  
    2 cups cooked beef
  •  
    6 cups reduced-sodium beef broth
  •  
    1 can petite diced tomatoes 14.5 oz, with juices
  • ½ green bell pepper diced
  •  
    ⅔ cup pearl barley
  • 1 tbsp Worcestershire sauce
  •  
    ¼ tsp dried thyme
  •  
    1 packet beef gravy mix
  • 1 bay leaf
  •  
    2 tbsp red wine optional
  •  
    2 tbsp chopped fresh parsley or 2 tsp dried parsley
  •  
    salt and black pepper to taste

Instructions
 

  1. Heat the oil over medium heat in a soup pot. Cook the onion and garlic until soft.
  2. Add the other ingredients and bring to a boil. Reduce the heat, cover and simmer for 40 to 50 minutes, until the barley is tender.
  3. Remove the bay leaf and taste for salt and pepper.

Notes

The barley continues to absorb broth as it sits. Thin reheated soup with a splash of broth or water.
Adapted from Holly Nilsson, Spend With Pennies.

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