Homemade Beef & Barley Soup
Hearty, filling, and delicious, this classic beef barley soup is a keeper!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course, Soup, Soups & Stews
Cuisine: American
Keyword: barley, beef, beef and barley soup, beef soup, beef vegetable soup
Servings: 6 servings
Calories: 314kcal
- 1 lb stewing beef cut into small cubes
- 8 cups beef stock low or no-sodium
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 cup corn niblets from frozen
- 1 cup peas from frozen
- 1/2 cup pearl barley
- 1 1/2 tsp salt divided
- 1/4 tsp pepper
- 2 tbsp olive oil divided
Stovetop method:
Season the stewing beef with a good pinch of salt and pepper then brown it in a skillet in 1 tbsp oil over medium-high heat. Set aside.
In the same skillet, heat the remaining tbsp of oil and sautee the carrot, celery, garlic and onions until the onion is translucent, about 6 minutes.
Add the broth, browned beef, and sauteed veggies to a large pot. Cover and simmer for 30 minutes or until the beef is tender.
Meanwhile, add two cups of water and 1/2 tsp of salt to another pot. Simmer the barley for about 20 minutes or until it is tender but still firm. Drain and set aside.
When the soup has been simmering for 30 minutes (or until the beef is tender), add the drained barley and remaining veggies. Bring to a boil and simmer uncovered for an additional10 minutes.
Season with the salt and pepper to taste, then serve and enjoy!
Instant Pot Method
Set the Instant Pot to sautee and add the oil. Brown the seasoned beef on all sides, about 3 minutes, then remove the beef chunks with a slotted spoon.
Add the diced onions, carrots, and celery. Sautee for 5-6 minutes or until the onions are translucent. Add the chopped garlic and sautee an additional minute or until fragrant.
Add about 1/4 cup of beef broth to the Instant Pot and scrape up all the bits. Turn sautee off.
Add the remaining beef broth, and put the beef chunks and barley into the pot. Seal it and set it to Soup/Stew (or High Pressure) for 25 minutes.Natural release for 5 minutes, then manual release.
Add the frozen peas to the still boiling liquid. Season and serve!
Serving: 1.5cups | Calories: 314kcal | Carbohydrates: 31g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1290mg | Potassium: 1164mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3897IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 4mg