This hearty ground beef and barley soup is perfect for cozy nights! With tender beef, chewy barley, and flavorful veggies, it’s a bowl of comfort you’ll love.
This soup warms me up on chilly days. Plus, it’s super easy to make—just throw everything in the pot and let it cook. Yum with some crusty bread on the side!
Key Ingredients & Substitutions
Ground Beef: I like using lean ground beef (around 80/20) for a nice balance of flavor and less grease. You can also swap it out with ground turkey or chicken if you want a lighter option.
Pearl Barley: This grain adds a lovely chewiness to the soup. If you’re gluten-free, try quinoa or brown rice instead, but you might need to adjust cooking times.
Vegetables: The combo of onion, carrots, celery, and potatoes adds great texture and flavor. Feel free to use other veggies like zucchini or bell peppers if you’re looking to mix things up!
Beef Broth: Homemade is the best, but store-bought is just fine. You can use vegetable broth or chicken broth for a different taste.
How Do I Get the Best Flavor When Sautéing Vegetables?
Sautéing your veggies is key to building flavors in the soup. Here’s what to do:
- Heat the olive oil in your pot before adding the vegetables. It should shimmer, but not smoke.
- Add the onion, carrots, and celery all at once. Stir frequently to prevent burning and allow them to soften evenly.
- When the onions are translucent and the carrots are slightly tender (about 5 minutes), then add the garlic. Garlic cooks fast, so don’t let it brown.
- Timing is essential! Properly sautéed veggies will give your soup a rich, deep flavor.
Give these steps a go, and you’ll set a great base for your soup!
Easy Ground Beef And Barley Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 cup pearl barley, rinsed
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prep and about 45 minutes to 1 hour to cook. So in total, you’re looking at around 1 hour and 15 minutes before you can enjoy your warm, satisfying bowl of goodness!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion, sliced carrots, and chopped celery. Sauté these veggies together for about 5 minutes until they begin to soften. They should be fragrant and colorful!
2. Adding Garlic:
Stir in the minced garlic and cook for another minute, just until you can smell the wonderful aroma—don’t let it burn!
3. Cooking the Beef:
Now, add the ground beef to the pot. Use a spoon to break it up as it cooks. You want it to brown nicely and become no longer pink. If there’s extra fat, feel free to drain some off.
4. Mixing in Barley and Seasonings:
Next, stir in the rinsed pearl barley, diced potatoes, dried thyme, dried parsley, salt, and black pepper. Everything should be well combined.
5. Adding the Broth and Tomatoes:
Now it’s time to pour in the beef broth and canned diced tomatoes (including the juice). Give it a good stir to mix all the ingredients!
6. Cooking the Soup:
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes to 1 hour. You’ll know it’s done when the barley and vegetables are tender.
7. Final Seasoning:
Before serving, taste the soup and adjust the seasoning with more salt and pepper as needed. You want it to taste just right!
8. Serve and Enjoy:
Ladle the comforting soup into bowls, sprinkle some fresh parsley on top for garnish, and serve hot with some crusty bread if you like. Enjoy every warm, tasty bite!
Can I Use Different Grains Instead of Barley?
Absolutely! If you’re looking for a gluten-free option, you can substitute the pearl barley with quinoa or brown rice. Just make sure to adjust the cooking times, as they may cook faster than barley.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, just warm it gently on the stove or in the microwave, adding a splash of broth if it gets too thick.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
How Can I Make It More Flavorful?
Feel free to add fresh herbs like basil or oregano, or even a dash of Worcestershire sauce for an extra depth of flavor. A splash of lemon juice just before serving can also brighten up the taste!
