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Beef Barley Soup

Beef Barley Soup is a classic soup recipe that is so delicious and nourishing in the winter months!  It is big in flavour, and so simple to make.  This Beef Barley Soup recipes is hearty and filling, and so economical to make!  It is a wonderful healthy school lunch idea that everyone can feel good about eating!

I like to cook a grass-fed chuck roast in my slow cooker and have it for supper one day, and make this soup the following day with the leftover roast beef.  If you don’t have any home made beef broth on hand, you can just use the juices from your slow cooker, add 1 tbsp miso paste, and use water for the remainder of the liquids.  The juices from the roast cooking are so flavourful, you really don’t need to use beef broth if you don’t have any on hand.

1.  Heat a soup pot over medium heat.  Add 1 tbsp olive oil, or a little water.  Mince the onions and celery and add to the soup pot.  Cover and saute 3-4 minutes.  Meanwhile, chop the carrots, then add to the pot.  Cover and cook an additional 3-4 minutes.

2.  Add sea salt, pepper, and thyme and saute 2 minutes longer to bring out the flavours.

3.  Add pearl barley, broth, and shredded beef.  Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until barley is fully cooked.