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Beef & Barley Soup

This simple soup, is simply, comfort in a bowl
Course Soup
Cuisine American
Keyword beef, dinner, soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 704kcal
Author Erren Hart of Erren's Kitchen


  • 1 tablespoon olive oil
  • lbs stewing beef cubed
  • 2 medium onions sliced
  • 2 garlic cloves chopped
  • 3 stalks of celery sliced
  • 4 carrots sliced into chunks
  • 2 bay leaves
  • small bunch fresh parsley chopped
  • ½ cup pearl barley
  • 4 cups beef stock
  • 6 medium potatoes cut into cubes


  • Heat the oil in a large, oven safe pan over medium high heat.
  • Working in batches, brown the beef on all sides in the olive oil.
  • Remove the meat with a slotted spoon.
  • Add the onions, celery and herbs to the pan, then cook for about 5 mins until softened.
  • Add the garlic and cook another minute.
  • Return the meat to the pan, pour over the stock, then bring to a boil and then turn down the heat. Simmer for 45 minutes.
  • Stir in the barley, carrots and potatoes, bring to a boil, lower heat and simmer for another 45 minutes or until the carrots are tender.
  • Serve with crusty bread.


Calories: 704kcal | Carbohydrates: 74g | Protein: 63g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 639mg | Potassium: 2564mg | Fiber: 15g | Sugar: 7g | Vitamin A: 10325IU | Vitamin C: 45.5mg | Calcium: 180mg | Iron: 16.1mg