Hearty Beef Barley Soup Recipe – Effortless Cooking With Easy Directions

Imagine a bowl of warmth, brimming with vibrant flavors, textures, and enticing aromas that captivate your senses right at the first spoonful.

Welcome to the world of Beef Barley Soup, a culinary masterpiece combining humble grains and a symphony of spices. Discover a flavorful and comforting spicy barley soup recipe. Perfect for chilly days, this recipe will warm you up with every spoonful.

This isn’t just another soup recipe – it’s an experience, a journey from the heart of the grain fields to the spark of your stovetop.

The robust and earthy barley harmonizes with the fiery spices, conjuring a dish that is as nourishing as it is tantalizing. 

Our Barley Soup recipe invites you to delve into a new culinary adventure, perfect for heat-seekers yet comforting for those chilly nights.

Let’s embark on this gastronomic journey, transforming simple ingredients into a pot of rich, warming, and utterly delicious Beef Barley Soup.

Here’s how you can create this magic in your kitchen.

What Is Beef Barley Soup?

Beef barley soup is a savory, hot, and hearty dish that combines barley’s robust and earthy flavors with a medley of vegetables and spices.

The term “spicy” in the name usually refers to adding ingredients like cayenne pepper, chili flakes, or other hot spices. Still, the heat level can be adjusted according to personal preference.

The foundation of this soup is barley, a versatile grain known for its chewy texture and nutty flavor. It is often paired with vegetables, such as carrots, celery, onions, and tomatoes, then simmered in a rich broth.

Adding spices adds a kick of heat and deepens the soup’s flavor profile, making it a comforting and satisfying meal.

Spicy barley soup can be a standalone dish due to its hearty nature, but it’s also commonly served as a starter or side. It’s especially popular during colder months, but its bright, spicy flavor can be appreciated all year round.

Can You Vary The Soup With Other Ingredients?

• Keto 

The ketogenic diet requires low-carb, high-fat foods. Barley is high in carbs and wouldn’t fit into a keto diet. You can replace barley with lower-carb options like cauliflower rice or chopped zucchini. Also, add more high-fat foods such as cream or cheese to the soup.

• Paleo 

The paleo diet excludes grains, so you must replace the barley. Options could include root vegetables like turnips, parsnips, or cauliflower rice. You might also want to ensure the broth you use is paleo-friendly – homemade would be a great option if available.

• Gluten-Free 

Barley contains gluten, so for a gluten-free version of this soup, you could substitute the barley with buckwheat, quinoa, or rice (ensure they are labeled gluten-free). Also, double-check that your broth is gluten-free.

• Whole30 

The Whole30 program excludes grains, legumes, dairy, and added sugars. Replace barley with a compliant vegetable like sweet potatoes or butternut squash. Make sure the broth you use is Whole30-compliant, without any non-compliant additives.

Recipe Directions

• Preparation: In a 5-quart Dutch oven or stock pot, combine 1 tbsp canola oil, 2 diced onions, 1 minced garlic clove, 1/4 lb mushrooms, and 2 tbsp vegetable or chicken stock. Sauté over medium heat until onions are tender, around 4-5 minutes. Add more stock if needed to prevent sticking.
• Sauté: Add sliced carrots, celery, tomato paste, rutabaga or turnip, pearl barley, and a mix of herbs and spices (fresh parsley, bay leaves, dried marjoram, dried thyme, powdered mustard, celery seed, cayenne pepper, and black pepper) to the pot.
• Bring to Boil: Bring the soup to a boil, then cover, reduce heat to simmer, and cook for about 1.5 hours until the barley is tender and the soup thickens.
• Skim: After cooking, discard any excess oil from the soup’s surface with a large spoon.
• Serve: Optionally, garnish with grated Parmigiano-Reggiano cheese for added flavor and creaminess. Enjoy your hearty mushroom barley soup!

Variations, Add-Ons, And Toppings

• Protein Additions: Add grilled chicken, cooked shrimp, diced ham, or tofu for extra protein.
• Extra Vegetables: Enhance the nutrient content by adding extra veggies such as zucchini, mushrooms, spinach, or kale.
• Grains/Pasta: Besides barley, add other grains like rice, quinoa, or even small pasta shapes.
• Beans/Legumes: Beans like black beans, chickpeas, or lentils can add protein and fiber.
• Different Spices: Experiment with different spices or herbs to change the flavor profile. Try adding turmeric for its health benefits, or some thyme or rosemary for a more robust flavor.
• Cheese: Stirring in a little grated Parmesan or cheddar cheese can add a lovely richness.
• Creaminess: For a creamier soup, stir in some cream, coconut milk, or a dollop of Greek yogurt (ensure it’s dairy-free for vegan diets).
• Heat: For extra spiciness, add more cayenne pepper, some fresh jalapenos, or a dash of hot sauce.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Start by sautéing the onions, garlic, and mushrooms in a pan with the oil and a bit of stock, just like in the original recipe.
• Once the onions are tender, transfer everything to the slow cooker and add all the remaining ingredients.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the barley is tender and the soup has thickened.
• Before serving, skim off any excess oil and add optional cheese garnish, if desired.

Instant Pot

• Set your Instant Pot to the Sauté setting and heat the oil. Add the onions, garlic, mushrooms, and a bit of stock, and cook until the onions are tender.
• Add the rest of the ingredients, secure the lid, and set the pressure release to Sealing.
• Select the Soup or Manual setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
• When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
• Open the pot, skim off any excess oil, and add optional cheese garnish before serving.

Can I Use Store Bought Broth Or Should I Make My Own?

Store-Bought Broth

• This is a convenient option and can save a lot of time, especially if you’re in a hurry. Look for low-sodium versions, as these allow you to control the salt content of your soup more effectively. Also, choose organic if it fits within your budget.

Homemade Broth

• This allows for the most control over flavor and ingredients. If you have the time and ingredients available, homemade broth can add a depth of flavor to your soup that’s hard to match with store-bought options.

Ultimately, the choice between store-bought and homemade broth comes down to your personal preference, time constraints, and dietary needs.

How To Serve?

• Use a Good Bowl: Choose a deep bowl that complements the color of the soup. Consider using a contrasting color to make the soup pop.
• Add Garnish: A sprinkle of fresh parsley, a dollop of sour cream, or a few drops of olive oil on top can add visual appeal. If you used cheese, add a little extra on top before serving.
• Serve with Accompaniments: A slice of rustic bread or a side salad can be a great accompaniment to soup. Not only does it make the meal more filling, but it also adds to the overall presentation when served on a nice plate or board.
• Warm the Bowl: A nice touch is to warm the bowl slightly before serving the soup. This keeps the soup warmer for longer and adds a professional touch.
• Clean the Edges: After ladling the soup into the bowl, clean the edges for a neat and tidy presentation.

Perfect Side Dishes

• Crusty Bread: A piece of crusty bread like baguette or sourdough is perfect for sopping up any remaining soup in the bowl. A garlic bread or a cheese toastie would also pair nicely.
• Green Salad: A light, refreshing green salad with a simple vinaigrette can contrast the soup’s hearty, warm nature.
• Roasted Vegetables: Roasted root vegetables or a medley of your favorite seasonal veggies can complement the soup and add a variety of textures to the meal.
• Grilled Cheese Sandwich: A classic pairing, the crunchy, cheesy sandwich and a bowl of soup make for a comforting meal.
• Quiche Or Savory Tart: A small slice of quiche or a savory tart can add a touch of elegance to your soup meal.
• Flatbread: Pita, naan, or another type of flatbread could be used to scoop up the soup and would add a nice element of texture.

Storage And Make Ahead

Storage 

• Once cooked, allow soup to cool completely before transferring to an airtight container.
• Refrigerate for up to 4 days, or freeze for longer storage.
• To reheat, simply thaw frozen soup in the refrigerator overnight before reheating on the stove or in the microwave until piping hot.

Make Ahead

• Prepare the soup as directed, but undercook the barley slightly to prevent it from becoming mushy upon reheating.
• Cool soup completely before refrigerating or freezing.
• When ready to serve, reheat on the stove, adding extra broth or water if needed, and finish cooking the barley until tender.

What Can We Do With Leftovers?

• Repurpose Into Another Soup Or Stew: If you’ve grown tired of the same flavor, you can easily add some new ingredients to your leftover soup to change it up. Add some different vegetables, protein, or spices to transform it into a fresh soup or stew.
• Use as a Sauce: You can puree the soup and use it as a sauce for dishes like pasta, grains, or protein. Just heat it up and toss it with your preferred ingredient.
• Stir It Into a Casserole: Leftover soup can be a great addition to a casserole. Use it as a base, add some proteins, grains, and extra veggies, then bake until bubbly and golden.
• Create a Pasta Dish: You can cook down the soup until it thickens and toss it with pasta for a hearty main dish. Add some grated cheese on top for extra flavor.
• Make a Risotto or Grain Dish: Use the soup as a flavorful liquid to cook grains like rice, quinoa, or bulgur. This can add a lot of flavor to your dish.
• Use as a Base for Curry or Stir-fry: The soup can provide a flavorful vegetable or protein curry base. Similarly, it can be reduced and used as a sauce in a stir-fry.
• Freeze for Later: If you can’t use the leftover soup immediately, consider freezing it for future use. It can be stored in the freezer for 2-3 months without losing much quality.

Hearty Beef Barley Soup Recipe – Effortless Cooking With Easy Directions

5 from 12 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

220

kcal

Barley Soup Recipe is a flavorful, hearty dish that warms you from the inside out. This soup showcases the chewy texture of barley, the richness of a vegetable-based broth, and a blend of savory herbs and spices.

Ingredients

• 1 Tbsp 1 Canola Oil

• 2 2 Large Onions, Diced

• 1 1 Large Garlic Clove, Minced

• 1/4 lb 1/4 Fresh Cremini / Button Mushrooms, Sliced

• 8 Cups 8 Vegetable Stock (Or Chicken Stock)

• 1 1 Large Carrot, Thinly Sliced

• 2 2 Large Celery Stalks, Thinly Slice

• 3 Tbsp 3 Tomato Paste

• 1/2 Cup 1/2 Rutabaga Or Turnip, Peeled And Dice

• 1/4 Cup 1/4 Pearl Barley

• 1/4 Cup 1/4 Fresh Parsley Leaves, Roughly Chopped

• 2 2 Large Bay Leaves

• 1 Tsp 1 Dried Marjoram Leaves

• 1/2 Tsp 1/2 Dried Thyme Leaf

• 1/2 Tsp 1/2 Powdered Mustard

• 1/4 Tsp 1/4 Celery Seed

• Cayenne Pepper (More Or Less, To Taste)

• 1/4 Tsp 1/4 Black Pepper, Or To Taste

• 1/2 Cup 1/2 Grated Parmigiano-Reggiano Cheese (Optional)

• For Garnishing 

• 2 Tablespoons 2 Fresh Parsley (Chopped)

• 2 Tablespoons 2 Fresh Cilantro (Chopped)

• Lemon Wedges (As Per Preference)

• 2 Tablespoons 2 Grated Parmesan

• 2 Tablespoons 2 Sour Cream

• 2 Tablespoons 2 Toasted Pumpkin Seeds

• Freshly Ground Black Pepper (To Taste)

• Red Pepper Flakes (To Taste)

Step-By-Step Directions

• Prepare
  Start by preparing your 5-quart Dutch oven or a small stock pot. You’ll want to combine 1 tablespoon of canola oil, 2 large diced onions, 1 large minced garlic clove, 1/4 lb of fresh cremini or button mushrooms, and 2 tablespoons of the stock of your choice—vegetable or chicken. 
  Cook this mixture over medium heat, ensuring you stir frequently. The aim is for the onions to become tender, which should take about 4-5 minutes. If you notice the vegetables starting to stick to the bottom of your pot, don’t worry; add a few more tablespoons of your chosen stock to loosen them.
  
• Saute
  Once the onions are tender, it’s time to add all the remaining ingredients into your pot. This includes your sliced carrot and celery, the tomato paste, your choice of rutabaga or turnip, pearl barley, your assortment of herbs and spices (including fresh parsley leaves, bay leaves, dried marjoram leaves, dried thyme leaf, powdered mustard, celery seed, cayenne pepper, and black pepper), and the rest of your stock. Stir everything well, ensuring the tomato paste is fully incorporated into the soup.
  
• Bring It To Boil
  Next, bring your soup to a boil. Once boiling, cover your pot, lower the heat to a simmer, and allow your soup to cook for around 1 and 1/2 hours. You’re looking for the barley to become tender and the soup to thicken lightly.
  
• Skim
  After the soup has finished cooking, you’ll want to skim any excess oil from the surface of the soup using a large spoon and discard it. This step ensures your soup is manageable and maintains a pleasant texture
  
• Serve
  If you wish, you can finish your soup with a garnish of grated Parmigiano-Reggiano cheese. This optional step can add a lovely depth of flavor and a creamy texture to your soup.
  
• EQUIPMENT LIST
• Large Pot or Dutch Oven
• Knife and Cutting Board
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Ladle
• Slow Cooker or Pressure Cooker
• Immersion Blender

Notes

• Choosing The Right Barley: Use pearl barley for this soup. It has a wonderful chewy texture that pairs well with the soup’s spicy notes.
• Adjusting The Spice: The spice level in this recipe is mild to medium. If you prefer a milder soup, reduce the amount of cayenne pepper. Conversely, if you like it hot, feel free to add more!
• Addition Of Protein: For a more substantial meal, consider adding a protein like cooked chicken, tofu, or beans to your soup.
• Varying Vegetables: While the recipe suggests specific vegetables, feel free to use what you have on hand or prefer. Root vegetables, green beans, peas, or even leafy greens like spinach or kale would work well.
• Preparation Ahead: This soup tastes even better the next day as the flavors have more time to meld together. It’s perfect for meal prep or for making in advance of a dinner party.
• Serving Suggestion: This soup is very hearty and can be served as a meal on its own. However, it pairs nicely with a simple green salad and a piece of crusty bread.

Nutrition Table

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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