This easy ground beef and barley soup is hearty and filling! Packed with tender meat, chewy barley, and colorful veggies, it warms you right up on chilly days.
Let’s be real, nothing beats a big bowl of soup when you’re feeling cold! I love topping mine with a sprinkle of parsley. It really makes a difference and adds a nice pop of color!
Making this soup is simple—just brown the beef, toss in the veggies, and let it simmer. It’s one of those meals that makes your kitchen smell amazing!
Key Ingredients & Substitutions
Ground Beef: Lean ground beef is perfect for this soup. If you want a healthier option, try ground turkey or chicken. They can give you a lighter flavor while still adding protein.
Barley: Pearl barley works well here because it cooks up nice and chewy. If you’re watching carbs, consider substituting with quinoa or farro for a different texture.
Broth: While beef broth adds depth, you can replace it with vegetable broth for a vegetarian version, just keep in mind it will slightly change the flavor profile.
Vegetables: This soup is versatile! Feel free to add in any veggies you have on hand like potatoes, green beans, or peas. I love adding a handful of spinach just before serving for extra nutrition.
How Do I Cook the Barley Perfectly?
Cooking barley may feel tricky, but it’s pretty straightforward. The key is to give it enough time to soften and absorb flavors. Here’s how to do it:
- Rinse the barley before using it to remove any debris. This simple step makes a difference!
- Add it to the pot with the broth and other ingredients at once. No need to pre-cook the barley.
- Be patient! Allow the soup to simmer for 40-50 minutes. If the barley isn’t tender, let it cook a bit longer.
This way, the barley will soak up all those delicious flavors from the soup while becoming nice and tender!
Easy Ground Beef and Barley Soup
Ingredients You’ll Need:
- For the Soup:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley, rinsed
- 6 cups beef broth (or low-sodium)
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper, to taste
- 1-2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prepare and around 40-50 minutes to cook. In total, you’re looking at about 1 hour to enjoy this hearty meal from start to finish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Once hot, add the diced onion, sliced carrots, and diced celery. Sauté these veggies for about 5 minutes until they start to soften and the onion becomes translucent.
2. Add Garlic:
Now, add the minced garlic to the pot. Cook for another minute, just until fragrant. This will add a wonderful flavor to the soup!
3. Brown the Beef:
Next, add the ground beef to the pot. Use a spoon to break it up, cooking until it’s browned and no longer pink, which should take about 5-7 minutes.
4. Combine Ingredients:
Now it’s time to make this soup delicious! Stir in the rinsed pearl barley, the diced tomatoes (including their juices), dried thyme, paprika, bay leaf, salt, and pepper. Mix everything well to combine the flavors.
5. Add Broth and Boil:
Pour in the 6 cups of beef broth and give it a good stir. Bring the mixture to a boil, which happens quickly.
6. Simmer the Soup:
Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for 40-50 minutes, or until the barley is nice and tender. This slow simmer will help all those flavors meld together beautifully!
7. Final Touch:
Once the barley is tender, remove the bay leaf from the pot. Taste the soup and adjust seasoning if needed—you can add more salt or pepper if that’s to your liking!
8. Serve and Enjoy:
Ladle the soup into bowls and garnish with some fresh chopped parsley for a pop of color and flavor. Enjoy your warm, hearty, and comforting ground beef and barley soup!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to thaw the ground beef completely before cooking. You can thaw it overnight in the refrigerator or use a microwave for a quicker option. Once thawed, cook it in the same way as fresh beef.
Can I Substitute Quinoa for Barley?
Absolutely! Quinoa is a great gluten-free alternative to barley. Simply use the same amount of quinoa, but note that it will cook faster—about 15-20 minutes is usually sufficient.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Add More Vegetables?
Definitely! Feel free to add any extra veggies you have on hand, like green beans, spinach, or potatoes. Just chop them into small pieces and add them at the same time as the other vegetables for even cooking.
