Beef and Barley Soup

Beef and Barley Soup is a warm, hearty classic that delivers rich broth, tender beef, and comforting grains of barley in every spoonful. Slow-cooked chuck roast builds deep flavor, while plenty of vegetables make it satisfying and nourishing. It’s the perfect cold-weather soup—filling, rustic, and wonderfully cozy. Whether you enjoy it as a full meal or alongside crusty bread, this soup is guaranteed to hit the spot.

Ingredients

• 1 (3-pound) beef chuck roast
• 1/2 cup barley
• 1 bay leaf
• 2 tablespoons oil
• 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 tablespoon white sugar
• 1/4 teaspoon black pepper (or more to taste)
• Salt, to taste

Directions

1. Place chuck roast in slow cooker and cook on High 4–5 hours, until tender.
2. Add barley and bay leaf during the final hour of cooking.
3. Remove beef, chop into bite-size pieces, discard bay leaf, and reserve beef, broth, and barley.
4. Heat oil in a large stockpot over medium-high heat.
5. Sauté carrots, celery, onion, and frozen vegetables 5–7 minutes, until tender.
6. Add water, stewed tomatoes, bouillon cubes, sugar, pepper, and the reserved beef-barley mixture.
7. Bring to a boil, reduce heat, and simmer 10–20 minutes.
8. Season with additional salt and pepper before serving.

Prep Time: 20 minutes | Cooking Time: 5 hours 20 minutes | Total Time: 5 hours 40 minutes
Kcal: 380 kcal | Servings: 8

Tips

• For deeper flavor, sear the chuck roast in a skillet before adding it to the slow cooker.
• Leftovers taste even better the next day as the flavors continue to develop.

FAQ

Can I use pearled barley instead of hulled barley?
Yes—pearled barley cooks faster and will work well in this recipe.

Can I make this on the stovetop?
Yes—simmer beef in water or broth for 2–3 hours until tender, then continue with the recipe steps.

Can I add potatoes?
Absolutely—add diced potatoes with the vegetables for a heartier soup.

Does this soup freeze well?
Yes—freeze in airtight containers; thaw and reheat gently to preserve texture.

Can I use ground beef instead of chuck roast?
You can, though the soup will be less rich; brown ground beef, drain, and continue with the recipe.