Easy Beef Barley Soup Two Ways

This recipe for Beef Barley Soup uses cooked sliced beef, mushrooms, minced onions in a deliciously rich beef stock.

A Hearty Meal in a Pot – Beef Barley Soup Two Ways

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If you want a one pot hearty meal that takes only a couple of minutes worth of prep, then my easy Beef Barley Soup is for you. It takes less than 20 minutes to heat through and you’ll have yourself a meal that can easily feed a hungry family of four.

I love beef soup and this two-for-one recipe for Beef Barley Soup is just the ticket when you want to make a meal that is hearty enough for busy weeknights. Whether you have leftover beef or purchased fresh skirt steak from the butcher, you’ll find that this recipe comes together lickety-split.

Beef Barley Soup Using Leftover Beef Steak

I’m a fan of using leftovers and this recipe for Beef Barley Soup is no different. It’s one of those recipes that you’ll find worthy of keeping in your culinary back pocket to pull out when you need a hearty meal fast.

For this version of Beef Barley Soup, I used leftover beef steak (in this case, grilled ribeye steak). You can, however, use cooked chuck roast, fajita meat or roast beef, if you’ve got it.

Then, it’s just a matter of adding some quick cooking barley, sliced bella mushrooms, along with a good beef stock, and you’ve got yourself a meal worthy of great family dining.

Want to add some veggie goodness? Go ahead. Chop up some carrots, parsley root, celery, and/or parsnips and add it to the soup.

Beef Barley Soup Using Fresh Cubed Beef

But, if you don’t have leftover steak, try this quick and easy recipe.

Start with 3 cups skirt steak that have been cut into strips at a 45 degree angle across the grain and pan fried for about 2 minutes with one tablespoon of vegetable oil. Add this to a Dutch oven, along with finely chopped onions, carrots, celery, parsley, two bay leaves, sliced mushrooms and 4 cups of canned beef stock. Add 2/3 cups pearl or quick cooking barley a half hour before finishing cooking. Total time needed: 1 hour.

Got roasted beef bones? Go right ahead and add it to the stock. It’ll be a great addition.

For more delicious soup and stew ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.

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5 from 1 vote

Beef Barley Soup

Easy Beef Barley Soup is just that easy-peasy. This recipe uses either leftover or fresh sliced or chopped beef, mushrooms, minced onions in a delicious beef stock.

Course Soups

Cuisine American

Keyword 25-minutes-or-less, barley, beef, beef recipe, beef soup, meat soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 servings

Calories 313kcal

Author Deborah L Melian

Ingredients

• 2 cups leftover cooked steak chopped coarsely with food processor
• 1 cups onion chopped finely with food processor
• 2 cups beef broth
• 2 cups chicken broth
• 1 1/2 cups bella mushrooms sliced
• 1 cup parsley finely chopped
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Worcestershire Sauce
• 1 cup quick barley
• Salt and Pepper to taste

Instructions

• Place all ingredients in a medium size stockpot.
• Simmer for 20 minutes.
• Remove from heat.
• Serve hot. Enjoy!

Notes

If you don’t have leftover steak, try this quick and easy recipe variation using fresh beef:

Start with 3 cups skirt steak that have been cut into strips at a 45 degree angle across the grain and pan fried for about 2 minutes with one tablespoon of vegetable oil. Add this to a Dutch oven, along with finely chopped onions, carrots, celery, parsley, two bay leaves, sliced mushrooms and 4 cups of canned beef stock. Add 2/3 cups pearl or quick cooking barley a half hour before finishing cooking. Total time needed: 1 hour.

 

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 32g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 663mg | Potassium: 629mg | Fiber: 6g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 21.4mg | Calcium: 55mg | Iron: 3.5mg