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a bowlful of homemade beef & barley soup in a white bowl on a plate with a sandwich in the background
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4.48 from 17 votes

Homemade Beef & Barley Soup

Hearty, filling, and delicious, this classic beef barley soup is a keeper!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
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

Ingredients

  • 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

Instructions

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!

Nutrition

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