This Beef and Barley Soup is cozy, flavorful, and the perfect cold-weather comfort food. Made with tender beef chuck, wholesome barley, and a medley of veggies, this hearty soup is a filling, healthy meal-in-a-bowl. One pot, minimal fuss, and endless flavor — ready in just over an hour!
🥣 Hearty Beef and Barley Soup (Easy One-Pot Recipe!)
🛒 Ingredients:
- 1 (3 lb) beef chuck roast
- ½ cup barley (hulled or pearl)
- 1 bay leaf
- 2 tbsp oil (olive or vegetable)
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 (16 oz) bag frozen mixed vegetables
- 4 cups water
- 1 (28 oz) can chopped stewed tomatoes
- 4 beef bouillon cubes
- 1 tbsp white sugar
- ¼ tsp black pepper (more to taste)
- Salt, to taste
👩🍳 How To Make Beef and Barley Soup:
Slow Cook the Beef
Place the chuck roast in a slow cooker. Cook on High for 4–5 hours, or until fork-tender.
➤ Add the barley and bay leaf during the last hour.
Shred the Beef
Remove the meat, shred it into bite-size pieces, and discard the bay leaf.
Set beef, broth, and barley aside.
Sauté the Veggies
In a large stock pot, heat 2 tbsp oil over medium-high heat. Add carrots, celery, onion, and frozen mixed vegetables. Sauté for 5–7 minutes until soft and fragrant.
Build the Soup
Pour in:
- 4 cups water
- Stewed tomatoes
- Bouillon cubes
- Sugar
- ¼ tsp pepper
- The reserved beef, broth, and barley mixture
Season & Serve
Taste and season with salt and extra pepper as needed. Serve hot with crusty bread or crackers.
💡 Pro Tips:
- Short on time? Use pre-cooked shredded beef or leftover roast beef.
- Want it thicker? Simmer longer uncovered to reduce the broth.
- Make it ahead: This soup tastes even better the next day!
