Name: Classic Beef & Barley Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 Servings
Cuisine: American
Ingredients: 2.5 lbs beef chuck roast; 2 teaspoons salt; 1 teaspoon pepper; 3 tablespoons olive oil; 2 cups diced carrots; 2 cups diced celery; 2 cups diced onion; 1 tablespoon minced garlic; 1 teaspoon garlic powder; 2 teaspoons dried thyme; 8 cups beef broth; 1 tablespoon worcestershire sauce; 1 bay leaf; 1 cup pearl barley; 4 cups diced potatoes; 3 cups ice; 1/2 cup fresh parsley

Home » Soup, Stew & Chili » Classic Beef & Barley Soup

A hearty, rustic beef and barley soup recipe with a few tips and steps to ensure yours turns out perfectly cooked and super flavorful every time.

Author: Mandy Rivers | Published: 9/10/26

I conquered this recipe because my husband is a Campbell's Kid. Ha! I don't know if it's to do with what they ate growing up (rural Ontario, 6 kids and two working parents), but Husband would rather have a can of Campbell's soup than anything homemade.

And it drives me insane! I literally develop recipes and cook for a living and he couldn't care less. He'd rather eat a can of Bean & Bacon soup than any of the umpteen homemade recipes I make with dried beans and ham and I'll never understand it!

For the record [she says as she clears her throat and blows on her fingernails], Food Network named me one of the "Best Cooks in America" once upon a time, so it ain't the recipes!

A hearty, rustic beef and barley soup recipe with a few tips and steps to ensure yours turns out perfectly cooked and super flavorful every time.

Our friend, Tim once told Husband, "You're the guy with the Mercedes in the garage that would rather ride a moped." God bless his eyes! All our Southern friends are like, Man dang...

In his defense, he wasn’t raised around the same kind of Southern, country-style food I grew up with and enjoy most so I cut him some slack.

Husband and I do agree on disliking English peas which is how I came to create this recipe. He swears Campbells used to make a plain Beef & Barley soup that didn't have peas but all I can find now is "Beef with Vegetables & Barley" (which has the dreaded peas).

He kept looking for it when we were in the grocery store together (like I was lying about it 🙄) and has been talking about it enough that I decided to make it homemade and pray this would be the recipe that converted him. And it did!

I don't know if I should be proud that he likes this recipe (considering his store-bought preferences) but, whatever, it's delicious and he likes it so that's a win/win for me!

This was a tricky beast to conquer because the beef, barley and potatoes all cook for different lengths of time but, once I figured how to work that out, I focused on packing in the flavor.

And because of a few specific steps and ingredients, this soup recipe does just that! I'm pretty tickled with this recipe AND it's Husband-approved so I've stocked the freezer with it!

7 FAQ ON BEEF & BARLEY SOUP

1. What type of barley do I use? I developed this recipe using pearl barley (what's typically found in most grocery stores) but you can use other kinds. If using hulled or Scotch barley, add with the beef (as it takes longer to cook). If using quick-cooking barley, wait to add it with the potatoes (so it doesn't overcook).

2. Can this be made in a crock pot? Somewhat, so long as you follow the recipe through Step 6. You can then transfer to a crock pot add the barley and potatoes. Cook on Low for 4-6 hours or High 2-3 house, or until beef and barley are tender. Turn off heat, remove crock from cooker then stir in parsley and two cups of ice (not 3 - crock pots retain and create more moisture than stovetop cooking methods).

3. What's with the ice?? Once the barley and potatoes are tender, we need to stop the cooking process so they don't overcook. This also prevents the soup from getting too thick by slowing the barley and potatoes from absorbing too much broth (and by adding moisture). If you're planning to have leftovers, this is especially important.

4. Why use minced garlic and garlic powder? For more intense, layered flavor. Fresh garlic hits the palette on a higher note and garlic powder does more for the lower, backend. You can absolutely just use one or the other, but double whichever you choose.

5. Can this be frozen? Yes! The barley handles being frozen like a champ! Cool to room temperature then ladle into storage containers. I use quart jars and they work perfectly!

6. What the best type of potato to use? Waxy potatoes like Yukon gold or red potatoes are best in this because they hold their shape better but you can use whatever you have. If using russet potatoes, consider reducing the cooking time about 5 minutes.

7. Can I use stew meat? Yes!! You can use any type of beef roast or even steak but choose something well-marbled and with a good amount of connective tissue so the meat turns out tender.

MORE HOMEMADE SOUP & STEW RECIPES I LOVE

Italian Lentil Soup with Sausage - A simple, hearty lentil soup with spicy Italian sausage, garlic and herbs much like Carrabba’s Spicy Sausage and Lentil Soup copycat recipe.

Catfish Stew (guess who won't even try this one 🤣) - An old-school Southern recipe for fish stew made with catfish, potatoes, tomatoes and fatback or bacon especially popular in South Carolina.

Hamburger Vegetable Beef Soup - An easy vegetable beef soup recipe made with ground beef and canned vegetables just like the old-school cafeteria lunch rooms once served!

Tuscan Chicken Stew - A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

Cheesy Italian Sausage Potato Soup - A hearty, cheesy potato soup made with Italian sausage, potatoes and creamy cheddar cheese that's as simple to make as it is delicious!

Chicken Noodle Stew - A thick and hearty stew with chunks of chicken and bite-sized pasta that’s robust enough to satisfy even the biggest appetites.

Recipe for Beef with Barley Soup