Beef and barley soup is a classic home cooking dish. Warm and comforting, it's a delicious and nutritious meal in one.

pork and barley soup

Also Read: Top 11 Questions About Making Soup, Classic Beef Stew, Sausage & Kale Soup

Like any good homemade soup it is endlessly customizable depending on what's in your pantry and fridge. Don't have parsnips, no problem, leave them out. Have leftover peas, beans or corn in the fridge – add them in!  Have pork instead of beef – okay! Have a half empty jar of salsa that needs to be used up soon? Go for it, use it instead of diced tomatoes. That's the beauty of homemade soup!

pork and barely soup w

Here's a recipe that will give you a good starting point. This recipe uses hulled barley – the least processed form of barely.

barley with veggies

What is Hulled Barley?

Hulled barley is the most whole grain form of barley. While the outer husk has been removed, the bran remains intact leaving it with more dietary fibre, iron, thiamin and trace minerals than pearled or pot barley, according to Canadian Registered Dietitian, Leslie Beck.

Hulled barley takes at least an hour to cook – perfect for a soup like this where it gets to simmer and pick up all sorts of delicious flavor without turning into mush.

Can I use Pot or Pearl Barley Instead?

Yes, you can use pot or pearl barley (more common in stores) in this recipe. Because they are polished versions of hulled barley, you may want to reduce the simmering time on the soup to ensure the barley kernels don't get too mushy. Pearl barley is the most polished and has no bran remaining; it requires only 40 to 45 minutes of cooking.

Regardless of which type of barley you choose, all three types of barley offer health benefits thanks to high amounts of fibre throughout the entire kernel. Barley contains beta-glucan soluble fibre. The US National Institute of Health has shown this type of fibre to help control blood sugar levels, a benefit for prevention and management of type 2 diabetes.

How Long Will This Soup Last?

A good rule of thumb for most soups is about 3-4 days in the fridge. This beef and barley soup is no exception, store in the fridge in an airtight container once it's cooled for 3-4 days.

The barley will become softer and puffier as it absorbs the soup broth. We love the puffy barley, how about you?

Can I Freeze this Soup?

Yes! Here's another benefit of using whole grain, hulled barley. It will hold up better in the freezer than pot or pearl barley. Depending on how thoroughly they've been cooked, you may find that the texture of pot or pearl barley becomes softer and the kernels are less distinguished after freezing. But it shouldn't be a huge issue. Place in an airtight container and freeze for 3-6 months.

Beef and Barley Soup Recipe

Beef and Barley Soup

A classic hearty soup made with beef, carrots, onion, celery, parsnip (optional) and hulled barley.

Prep : 15 mins

Cook : 1 hr 10 mins

Total Time: 1 hr 25 mins

Servings: 6

  • 1 Tbsp canola oil
  • 1 lb stewing beef
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 celery stalks diced
  • 3 carrots diced
  • 2 parsnips diced
  • 5-6 mushrooms diced
  • 1/2 Tbsp Italian Seasoning or 1/4 tsp thyme & 1/2 tsp oregano
  • 4 cups beef broth
  • 2 cups diced tomatoes 1 can (14.5 oz/428 ml)
  • 2 cups water
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp red wine vinegar or red wine
  • 1/2 cup hulled barley*
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1/2 cup parsley chopped

  • In large soup pot, heat oil over medium high heat.

  • Add beef and brown all sides. For best results, do this in 2 or 3 batches to ensure beef gets browned not steamed.

  • Add onions, garlic, celery, carrots and parsnips. Stir and sauté for 2-3 minutes to soften onions and release flavors.

  • Add Italian seasoning and sauté for one minute til fragrant.

  • Add beef broth, tomatoes, 2 cups water, Worcestershire and vinegar; stir well.

  • Stir in barley. Bring to boil then reduce heat and simmer for 1 hour with lid slightly askew.

  • If more liquid is needed add additional cup of water or soup stock.

  • Taste and adjust seasoning as needed.

  • Add half of parsley to pot and save rest to garnish each bowl of soup.

*Hulled barely is the least processed form of barley. You'll get extra fibre and it can handle the one hour cooking time for the beef and root veggies. You can also use pot or pearl barley in this soup.

Crockpot: To make this soup in a crockpot, simply brown the beef then add it and all ingredients to a crockpot. Set heat on low for 6 to 8 hours or on high for 4 hours.

Calories: 281 kcal | Carbohydrates: 32 g | Protein: 23 g | Fat: 7 g | Sodium: 746 mg | Fiber: 8 g | Sugar: 8 g | Iron: 4 mg

Course: Soup

Cuisine: American

Keyword: barley, beef, beef and barley, budget friendly

Have you tried the different types of barley? I love the texture of barley in soup and I love how it changes to become softer as the leftovers extend. But maybe that's just me! Do you like how the barely becomes softer over time?

Sign up to get articles by Getty delivered to your inbox. You'll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba's best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.