Beef and Barley Soup

Beef and Barley Soup

A hearty and flavorful barley soup with beef, onions, and celery


5 quarts


2 pounds beef roast
1 large onion, chopped
6 celery ribs, chopped
2 cloves garlic, minced
1 3/4 cups barley (dry/uncooked measurement)
1 1/4 teaspoon salt
1/4 teaspoon pepper
beef bouillon, optional
3 1/2 quarts water, approximately


1. Trim fat from meat and dice into 1-inch cubes. Saute meat with garlic in a large (6-quart) stock pot. Brown on medium-high heat, stirring often.

2. When meat is browned, add part of the water (enough to cover the meat) and bring to a boil. Reduce the heat and simmer, uncovered, for an hour.

3. Add the remaining ingredients. Bring to a boil and then simmer for at least 1 hour. If soup becomes too thick, add additional water according to your preference.


Beef and Barley Soup




Joshua likes to dip bread in his soup!



Additional Notes: 

This recipe was created by Tammy's mom, Linda.

Preparation Time: 

15 minutes

Cooking Time: 

about 3 hours

Tammy's Review: 

Many years ago, my parents ordered a beef and barley soup at a nice restaurant. My dad liked the soup and wanted my mom to try to recreate it at home. This recipe was her end result! It's a very simple, easy (and quick!) dish to make. Joshua and I love the flavors. As the barley cooks, it thickens the soup. So creamy and comforting!

I have made a very similar soup using whole wheat berries (whole grain wheat) when I was out of barley. The wheat has a very different taste and texture; not at all creamy (unless you cook it for hours and hours and hours). You can see my recipe for Wheat Berry Soup here if you're interested in that one. I love both soups! Joshua prefers the Beef and Barley soup.


We had FIL over also and had it for dinner today.I did add in 1 T. beef bouillon.I would add in some more salt too.It was the best beef barley soup I have had.I liked how hearty is was too.

Thanks to your Mom for creating this recipe.


It couldn't be any easier to make. I did add more salt and instead of a bullion cube, I added one can of beef broth as part of the water the recipe called for. My husband is still raving over how much he likes this soup. It will be one of our staple meals in the winter now. It's a very hearty 'stick your ribs' kind of meal.


Thanks, again Tammy for another wonderful recipe.
I had never used a roast in a soup before. I think I usually use round steak cut into cubes. The roast tasted delicious in the soup. It is a nice hardy soup. Great comfort food in the cold weather!
Thanks again. If I could give this more than a 10 I would. :) I also added carrots, green beans, & freezer corn. Yum.


I wasn't sure about this recipe because there were so few ingredients, but it was delicious and my children ate it up without a fight! We used venison instead of beef. We will definitely be making this one again and again!


This was really good and all of us enjoyed it.We sauteed the celery, onion, and garlic first in a separate pan and added that to the big soup pot.


Must try recipe!


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