Vegetable beef barley soup with mushrooms is simple cozy soup to get you warm and full. Vegetables with beef, barley and mushrooms cooked together, create delicious and aromatic soup.
This is nutritious and healthy soup for your family. Tender beef, vegetables, chewy barley and flavorful mushrooms create a satisfying warming bowl of food.
This soup is cooked on the stove top, but you can make it in your slow cooker or instant pot.
A classic homemade soup recipe that you need to have for your regular meal preparation! Serve with toasted Soda bread for a good dinner.
What is the best beef for barley soup?
This soup is perfect usage for your leftover steak or roast. You can also use ground beef instead. See the instructions below.
However, the best cuts of meat to use soups are chuck shoulder, chuck roast, chuck-eye roast or top chuck. These cuts will result in tender beef that will melt in your mouth.
I used beef flank steak that was on good price in my local grocery store, and cut it into chunks.
What is barley?
Barley is a grain similar to wheat that is commonly cultivated in Eurasia.
It has also many health benefits, such as lowering cholesterol levels, improving digestion, weight loss and healthier heart.
We love to use chewy barley with nutty flavor in our everyday menu. Beef barley soup is good for you!
I used pearl barley for this recipe. Pearl barley is processed from whole grain, it is polished and the outer hull removed. It is cooked quicker than whole grain, and is also softer to taste.
I would suggest to avoid instant or quick cooking barley for the soups.
If you use whole grain or hulled barley, cook it longer. Check the cooking time on the package.
Both pearl barley and hulled barley are nutritious, low in fat and sodium.
You can also try this soup with another grain like rice, bulgur or farro, if you can’t find barley. Note, that barley contain gluten, so it is not suitable for people with celiac sensitivity.
How to make beef barley soup on stove top
Cut your meat in pieces.
Heat olive oil in a pot and sear the meat from all sides for about 10-15 minutes. Don’t overcrowd the pot, cook in few batches.
Add chopped onion, garlic, whole bay leaves and black peppercorns.
Cover with water and bring to the boil. Then bring the heat to low and cook 30-40 minutes.
While your soup is cooking on the stove, prepare vegetables. Cut carrots, celery stalk and mushrooms.
Add vegetables to the pot. If you want, you can add additional vegetables, such as cabbage, potatoes or tomatoes.
Rinse and add pearl barley in the soup.
Add a tablespoon of Worcestershire sauce and salt to your taste.
Cook on low heat for 30-40 minutes more.
If you use whole grain barley instead of pearled barley, you will need to cook it 15-20 minutes longer. Check the recommendations on the package.
Add chopped parsley before serving. Adjust salt and pepper to your taste.
If you already have leftover meat, cook barley with vegetables and mushrooms first. Then add cooked meat 10-15 minutes before the end. It would be a quicker version of beef barley soup.
How to make beef barley soup in Slow Cooker
Sear the beef in olive oil in a pot.
Put all ingredients in the slow cooker.
Cook on low for about 6-7 hours.
How to make beef barley soup in Instant pot
Add oil in the pot, and sear the beef on the “saute” mode in few batches.
Add all ingredients in the pot, bu use a few cups less water.
On the manual mode, set timer for 20 minutes. Set valve for sealing.
Then release the pressure for 15 minutes.
How to store vegetable beef barley soup
Store in the air tight container in the fridge for up to 4 days.
By the way, barley freezes better than potatoes and pasta, so you can freeze this soup for later. Use freezer containers and store up to 3 months.
You can thaw it in the fridge overnight or simmer on a medium heat on the stove. It is possible to microwave it in 2 minute increments, stirring in between.
Other comfort food recipes with beef:
You should also check our chicken tortilla soup!
Hope you will enjoy this beef barley soup with mushrooms!
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Vegetable Beef Barley Soup
- 1,3 pound beef 600 g
- ¾ cup pearl barley 150 g
- 2 carrots
- 2 stalks celery
- 1 tsp peppercorns
- 1/2 tsp salt
- 1 tbsp Worcestershire sauce
- 7 ounce mushrooms 200 g
- 1 tbsp olive oil
- 1 onion
- 1 clove garlic
- 2 bay leaves dried or fresh
- parsley chopped for serving
- Cut beef into chunks.1,3 pound beef
- Heat olive oil in a pot and sear beef in 2 batches.1 tbsp olive oil
- Chop onion and garlic.1 onion, 1 clove garlic
- Add onion, garlic, pepper and bay leaves in the pot with seared beef.1 tsp peppercorns, 2 bay leaves
- Cover with water and bring to the boil. Cook on low heat for 40 minutes.water
- Meanwhile chop mushrooms, celery and carrots.2 stalks celery, 7 ounce mushrooms, 2 carrots
- Add vegetables to the pot.
- Rinse and add barley to the pot.¾ cup pearl barley
- Add sauce and salt.1 tbsp Worcestershire sauce, 1/2 tsp salt
- Cook on low heat for 30-40 minutes until vegetables and barley are cooked. Serve with parsley.parsley