Beef Barley Vegetable Soup

A bowl of beef barley soup with ritz crackers.

5 from 7 votes

Beef Barley Vegetable Soup is a hearty, comforting dish made with tender chunks of beef, wholesome barley, and a medley of vegetables like carrots, celery, and mushrooms, all simmered together in a flavorful broth. The soup has a satisfying, rich texture and is perfect for warming up on chilly days.

Course Soup

Cuisine American

Keyword beef barley soup, beef barley vegetable soup

Prep Time 1 15

Cook Time 45

Total Time 1 45

Servings servings

Calories 400kcal

Author Sue Ringsdorf

Ingredients

For the roast and veggies:

2 pounds chuck roast - cooked and shredded
2 Tablespoons olive oil
1 medium onion - chopped
4 large carrots - chopped
3 stalks celery - chopped
3 cups cabbage slaw - shredded
8 oz. Bella mushrooms - sliced
3 cloves garlic - minced
kosher salt and freshly ground black pepper - to taste

Other:

8-10 cups lower sodium beef broth
2 Tablespoons Worcestershire Sauce
2 Tablespoons tomato paste
3 bay leaves
2/3 cup pearl barley (rinsed) - or more for a thicker soup

Instructions

Cook beef roast. Cook the beef roast according to the method you choose. (See below for different methods.)
2 pounds chuck roast
Sauté the veggies. In a medium to large stock pot, heat the olive oil over medium-high heat. Add the veggies - onion, carrots, celery, cabbage slaw, mushrooms, and garlic - and cook, along with some salt and pepper to taste. Cook for about 5-6 minutes, or until veggies are starting to soften and become fragrant.
2 Tablespoons olive oil, 1 medium onion, 4 large carrots, 3 stalks celery, 3 cups cabbage slaw, 8 oz. Bella mushrooms, 3 cloves garlic, kosher salt and freshly ground black pepper
Add liquids. Pour in the beef broth, Worcestershire sauce, tomato paste, bay leaves, and additional salt and pepper (if desired). Bring to a boil.
8-10 cups lower sodium beef broth, 2 Tablespoons Worcestershire Sauce, 2 Tablespoons tomato paste, 3 bay leaves
Add cooked roast and barley. Turn down heat to a slow bubbling simmer, and add cooked roast (see below for how to cook the roast) and rinsed pearl barley. Simmer for approximately 30 minutes, or until barley is cooked. Check seasonings.
NOTE: You may need to add additional beef broth to leftover beef soup. As the soup sits, it tends to thicken.
2/3 cup pearl barley (rinsed)
Serve. Remove bay leaves and ladle soup into individual bowls. We like to enjoy this with some salty crackers or crusty bread.

Notes

How to cook a beef roast:

For all of these options, be sure to brown the roast first. Slice the roast in chunks and sprinkle liberally with kosher salt and freshly ground black pepper. Heat a skillet (or you can do this in the instant pot if using that method) to medium heat and add olive oil. Then add roast (in batches if necessary) and brown pieces on all sides. Remove the roast from heat, and use one of the methods below to continue cooking.

Instant Pot – After browning, add a tablespoon of Worcestershire sauce, a couple tablespoons of tomato paste, and beef broth to cover the roast. Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred.
Slow Cooker – Once browned, add the roast to a slow cooker. Add a tablespoon of Worcestershire sauce, a couple tablespoons of tomato paste, and beef broth to cover the roast. Cook on high for about 5 hours or low for 8-10 hours.. When it falls apart easily, it’s done.
Stove Top – After browning the roast, use the same stock pot to make soup. Deglaze the pan as you add the Worcestershire sauce, tomato paste, and beef broth to cover then roast. Cook, with lid on, at medium-high heat for 2 to 3 hours, or until beef falls apart easily.
Oven – Once browned, add the roast to a roaster or dutch oven. Add Worcestershire sauce, tomato paste, and beef broth to cover. Cook, with lid on, on 350 degrees for 2 to 3 hours, or until beef is very tender.

Store leftovers in an airtight container in the fridge for up to 4 days. The soup may thicken over time, so add a splash of broth when reheating.

This beef barley soup freezes well. Just cool it completely, portion it into containers, and freeze. Reheat on the stove for best results.

Nutrition