Easy Beef Barley Soup : Leftover Magic

Easy Beef Barley Soup: Two Ways

Hubby was telling me about a delicious tomato soup he'd had recently. When I told him how much I love tomato soup, he just laughed. He knows I love every kind of soup!

So, I suppose I need to be a little more specific when I talk about my favorites. When it comes to soups with a rich, beefy flavor, beef barley soup is at the top of my list.

This is one of my favorite ways to use leftover roast beef. Instead of serving the same roast beef dinner twice, you can turn those leftovers into a completely different meal. Tender vegetables, hearty barley, diced tomatoes, and savory beef broth come together to make a satisfying soup that's perfect for a chilly day.

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You can make this beef barley soup in your slow cooker or on the stovetop. Either way, it's an easy, comforting dinner that makes good use of what you already have in the refrigerator.

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Why You'll Love This Beef Barley Soup

• A smart way to use leftovers. Turn leftover roast beef into another delicious family meal.

• A hearty, satisfying soup. Beef, barley, mushrooms, carrots, and celery make this a filling dinner.

• Simple ingredients. You can find everything you need at your regular grocery store.

• Two cooking methods. Use your slow cooker when you want a hands-off meal, or make the soup on the stovetop in a Dutch oven.

• Great for making ahead. The flavors develop as the soup rests, making leftovers especially welcome.

Ingredients for Beef Barley Soup

You don't need anything fancy to make this soup. The vegetables and seasonings add flavor to the broth, while the cooked beef makes the soup hearty enough for dinner.

• Cooked beef: Leftover roast beef is my first choice. Cut it into bite-sized pieces, trimming away any tough fat or gristle.

• Onion, celery, and carrots: These classic soup vegetables provide the foundation for the flavor.

• Mushrooms: They add an earthy flavor that works particularly well with beef.

  
  
  

• Beef broth: Use your favorite beef broth or stock. If your leftover roast beef has plenty of seasoning or gravy, take that into account when seasoning the soup.

• Pearl barley: Barley adds a pleasantly chewy texture and makes the soup more substantial.

• Diced tomatoes: A can of diced tomatoes adds a little acidity and balances the rich beef broth.

• Olive oil: For softening the vegetables before adding them to the soup.

• Bay leaves, dried thyme, salt, and black pepper: Simple seasonings that complement the beef and vegetables.

How to Make Beef Barley Soup on the Stovetop

You can make this soup in a large Dutch oven or soup pot.

1. Heat the olive oil over medium heat. Add the onion, celery, carrots, and mushrooms. Season with thyme, salt, and pepper. Cook for 8 to 10 minutes, until the vegetables begin to soften.

2. Add the beef broth, diced tomatoes, and bay leaves. Bring the mixture to a boil.

3. Reduce the heat to maintain a gentle simmer. Cover partially and cook for about 30 to 40 minutes, or until the vegetables are tender.

4. Meanwhile, cook the pearl barley separately according to the package directions. I prefer to cook the barley separately rather than leave it in the slow cooker for the entire cooking time. Barley absorbs a surprising amount of liquid, and cooking it separately makes it easier to control the thickness of the finished soup. It also makes storing leftovers simpler because you can keep any extra barley separate from the broth.

5. Stir the cooked beef and barley into the soup. Simmer gently for another 5 to 8 minutes, until everything is heated through.

6. Remove the bay leaves. Taste and adjust the seasonings before serving.

The stovetop method is a good choice when you want soup for dinner without planning several hours ahead.

How to Make Beef Barley Soup in a Slow Cooker

I made this soup in my six-quart slow cooker. Cooking the vegetables gently in the broth gives their flavors time to develop.

1. Prepare the vegetables

Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, carrots, and mushrooms.

Season with the thyme, salt, and black pepper. Cook for about 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.

Transfer the vegetables to your slow cooker.

2. Add the broth and tomatoes

Pour the beef broth into the slow cooker. Add the diced tomatoes and bay leaves. Stir to combine.

Cover and cook on LOW for about 3 hours, or until the vegetables are tender and the broth has developed a good flavor.

3. Cook the barley separately

While the soup cooks, prepare the pearl barley according to the package directions. Drain it if
necessary.

4. Add the cooked beef and barley

Add the diced cooked beef and prepared barley to the slow cooker. Stir everything together.

Cover and continue cooking on LOW for about 30 to 60 minutes, just long enough for the beef and barley to heat through and the flavors to blend.

Because the beef is already cooked, you don't need to cook it for hours. The goal is to warm it gently without making it dry or tough.

Remove the bay leaves. Taste the soup and adjust the salt and pepper as needed.

If the soup is thicker than you like, stir in a little additional beef broth.

Tips for the Best Beef Barley Soup

Use tender leftover beef. Roast beef, pot roast, or leftover beef from another dinner will work well. Cut it into small, bite-sized pieces so you get a little beef in every spoonful.

Don't overcook the beef. Since the meat is already cooked, add it near the end. Long cooking can make leftover beef dry and stringy.

Cook the barley separately. This is my preferred method because it helps keep the soup from becoming too thick. It also gives you more control over the amount of broth in each serving.

Taste before adding more salt. Beef broth and leftover roast beef can both contain a fair amount of salt. Start with the amount in the recipe and adjust after the soup has cooked.

Keep extra broth nearby. Barley continues to absorb liquid as the soup sits. Add more beef broth when reheating if the soup has thickened too much.

What to Serve with Beef Barley Soup

A bowl of beef barley soup makes a satisfying meal on its own, but I love serving it with warm, crusty bread for dipping into the broth.

My Wheat Bread would be a lovely choice if you're in the mood to make homemade bread. You could also serve the soup with dinner rolls or a simple green salad.

How to Store and Reheat Leftover Soup

Let the soup cool and refrigerate it in a covered container within two hours of cooking. Use refrigerated leftovers within three to four days.

Reheat the soup on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F. Add a little beef broth or water if it has become too thick.

You can also freeze the soup in airtight, freezer-safe containers for about two to three months for best quality. Keep in mind that the barley may soften further after freezing and reheating.

If you expect to have plenty of leftovers, storing the barley separately from the soup can help preserve the broth's consistency.

Frequently Asked Questions

Can I use leftover pot roast instead of roast beef?

Absolutely! Leftover pot roast is an excellent choice. Cut it into bite-sized pieces and add it toward the end of cooking. If you have leftover pot roast gravy, you can add a little to the broth for extra flavor, adjusting the seasonings as needed.

Can I put uncooked barley directly into the slow cooker?

You can, but I prefer cooking it separately for this recipe. Barley absorbs liquid as it cooks, and leaving it in the slow cooker for several hours can make the soup much thicker than intended. Cooking it separately gives you better control over the finished consistency.

Can I make beef barley soup without mushrooms?

Yes. Simply leave them out. You can add a little extra carrot or celery if you like, or keep the vegetables as written and enjoy the soup without mushrooms.

Why is my beef barley soup too thick?

Barley absorbs liquid, even after cooking. Stir in additional beef broth a little at a time until the soup reaches the consistency you prefer.

Can I make this soup ahead of time?

Yes. The soup is a good make-ahead meal. For the best texture, store the cooked barley separately and combine it with the soup when serving. Refrigerate promptly and reheat thoroughly.

A Good Soup for Using What You Have

One of the things I like most about soup is how easily it turns ordinary ingredients into a comforting meal. A little leftover beef, a few vegetables, some barley, and a good broth are all you need to make this hearty beef barley soup.

It's practical, filling, and a welcome change from serving leftover roast beef the same way twice.

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The Beef Barley Soup Recipe

Beef Barley Soup with Leftover Beef

Yield: 8

Author: Donna Urso

Prep time: 20 MinCook time: 1 HourSlow-cookerTime label: 4 HourTotal time: 5 H & 20 M

Hearty soup made with cooked beef, pearl barley, vegetables, and savory beef broth. Slow-cooker and stovetop instructions included.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 large celery stalks, chopped
• 3 medium carrots, peeled and diced
• 8 ounces mushrooms, chopped
• 8 cups beef broth, plus extra as needed
• 1 cup pearl barley, uncooked
• 1 can (15 ounces) diced tomatoes
• 1 pound cooked lean beef, diced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon ground black pepper

Instructions

Stovetop

1. Soften the vegetables in olive oil with the seasonings for 8 to 10 minutes in a large soup pot.
2. Add broth, tomatoes, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
3. Cover partially and simmer for 30 to 40 minutes, until vegetables are tender.
4. Cook barley separately according to package directions.
5. Add cooked beef and barley to the soup. Simmer for 10 to 15 minutes, until heated through.
6. Remove bay leaves, adjust seasonings, and serve.

Slow-Cooker

1. Heat olive oil in a skillet over medium heat. Add onion, celery, carrots, and mushrooms. Season with thyme, salt, and pepper. Cook for 8 to 10 minutes, until beginning to soften.
2. Transfer vegetables to a six-quart slow cooker. Add broth, tomatoes, and bay leaves.
3. Cover and cook on LOW for 3 hours, or until the vegetables are tender.
4. Cook the barley separately according to package directions. Drain if needed.
5. Stir the cooked beef and barley into the slow cooker. Cover and cook on LOW for another 30 to 60 minutes, until heated through.
6. Remove bay leaves. Taste and adjust seasoning. Add more broth if needed.

Notes

Storage: Refrigerate for 3 to 4 days or freeze for 2 to 3 months for best quality. Reheat leftovers to 165°F.

Recommended Products

Staub Dutch Oven

Knife Set

Slow Cooker with Browning Function

Nutrition Facts

Calories

252

Fat (grams)

7 g

Sat. Fat (grams)

2 g

Carbs (grams)

28 g

Fiber (grams)

6 g

Net carbs

22 g

Sugar (grams)

5 g

Protein (grams)

19 g

Sodium (milligrams)

1310 mg

Cholesterol (grams)

35 mg

Nutritional information is approximate.

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If you're looking for another easy dinner idea, browse my collection of soup recipes on Pinterest. You'll find plenty of inspiration for your next pot of soup.

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