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Recipe: classic beef and barley soup

classic beef and barley soup recipe image
Classic beef and barley soup serving suggestion

classic beef and barley soup

Try this classic recipe today. Beef Chuck Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.


  • 1 beef Arm Chuck Roast, Boneless, cut into 3/4 inch pieces (about 2 pounds)
  • 1 tablespoon vegetable oil
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups chopped onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tablespoons minced garlic
  • 2 teaspoons dried thyme leaves
  • 6 cups reduced-sodium beef broth
  • 3/4 cup medium pearled barley
  • 1 tablespoon balsamic vinegar


  1. Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
  2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

Nutrition information per serving: 415 Calories; 19g Total Fat; 7g Saturated Fat; 8g Monounsaturated Fat; 99mg Cholesterol; 760mg Sodium; 29g Total carbohydrate; 31g Protein; 3.5mg Iron; 5.9mg Niacin; 0.6mg Vitamin B6; 116.5mg Choline; 1.8mcg Vitamin B12; 7mg Zinc; 33.2mcg Selenium; 6g Fiber.