Beef and Barley Soup

Beef and Barley Soup

Pearled barley is barley that’s had its outer hull removed for faster cooking. Because of this, it’s not technically a whole grain, but it’s still loaded with a good-for-you soluble fiber called beta-glucan.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner, lunch
Servings 8


  • 1 tbsp Pure Canola Oil
  • 1.5 lbs beef chuck roast or stew meat cut into ½” pieces
  • 2 tsp salt divided
  • 1 tsp ground black pepper
  • 1 yellow onion chopped
  • 2 large carrots peeled and chopped
  • 3 ribs celery chopped
  • 2 tsp minced garlic
  • 8 cups beef or chicken stock
  • 2 sprigs thyme
  • 2 bay leaves
  • 3/4 cup pearled barley


  • Heat onion in a large pot or Dutch oven over medium-high heat. Season beef pieces with 1 teaspoon salt and pepper.
  • Brown the exterior of the beef pieces, working in batches as needed. Transfer meat to a plate; set aside.
  • Add onion, carrot, celery, garlic and remaining 1 teaspoon salt to the pot. Cook 4-6 minutes until softened. Add broth, working up any browned bits from the bottom of the pan.
  • Return beef to the pot along with thyme and bay leaves. Bring to a low boil and reduce heat to low to simmer. Cook for about 60 minutes or until beef is just tender.
  • Stir in barley. Cook about 30 minutes or until barley is tender. Adjust seasoning to taste.
  • Refrigerate leftovers.
Keyword Kroger
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