Beef Barley Soup Recipe

Beef Barley Soup
Well worth the prep and cooking time! The recipe below is for a substantial amount of soup.

It’s been pretty darn cold in my neck of the woods, and that’s inspired me to share our recipe for a cold weather favorite, beef barley soup.

INGREDIENTS (enough for 2 days’ meals for the two of us and a goodly portion left over for freezing). The stuff in parentheses is optional.

  • Extra virgin olive oil—enough for sautéing the next 4 ingredients
  • 1 lb. (organic) ground beef
  • salt and pepper to taste (we go easy on them)
  • 2 medium onions, chopped
  • 1.5 tsp. minced garlic
  • 1 tsp. each of basil, oregano, thyme
  • 1 large bay leaf
  • 3/4 cup pearl barley
  • 3 large carrots sliced into coins
  • (1 medium zucchini sliced into coins)
  • Green beans—as many as you like
  • Baby portobello mushrooms—as many as you like, sliced or not
  • 1 cup of frozen mixed veggies (peas, carrots, corn, green beans)
  • Two 32-oz. boxes of (organic) beef broth or beef bone broth. (If you want an even richer broth, add Kitchen Accomplice organic beef bone broth concentrate—follow directions on container to make 4 cups, which is the amount we sometimes use, and add to the 64 oz. of beef broth.)


  1. Sauté the ground beef, onions, garlic, salt, and pepper together in a large soup kettle.
  2. Add the broth and all the rest of the ingredients including the spices. Reserve the frozen veggies until the last 10 minutes.
  3. Bring to a boil, cover, and simmer for 50 minutes.
  4. Add frozen veggies & simmer another 10 minutes.

As we Poles like to say, “Smacznego!” (Bon appétit…)

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