Beef Barley Soup is a simple soup for any level cook. You get a hearty soup loaded with chunks of beef and vegetables and thickened with barley. Just throw everything in the pot and let it go.
You don’t have to be a cook to make this soup. You don’t even have to like to cook. Here's a perfect recipe that pretty much anyone can make.
Just chop up a few things and throw everything in the pot with some water and let it go. You can feed a big family or have enough soup for many meals.
My Mom taught me how to make this soup and I have fond memories of her singing while chopping up the vegetables. The meat would be trimmed of its fat and thrown in raw.
She filled the pot with water and walked away. I remembered thinking how easy it was to cook and couldn’t understand why some people complained about it so much.
Now, when I cook, I always put music on and chop away. I listen to anything from Tom Jones singing Delilah to U2 and Mary J. Blige singing One. I have to say, when I listen to Tom Jones sing, I can't stop myself from smiling. His voice is magical and I've been to quite a few concerts. Yes, we threw the you-know-what on stage too. But, wait, we're talking about soup. Give me a second to splash some cold water on my face...
If you can get your hands on some frozen yuca, you’ll get to truly experience the amazing flavor of this soup. It seems to be gaining popularity in a lot of markets and Goya sells it peeled and cut in chunks in the frozen section of many markets including Walmart and Target.
***NOTES ABOUT THE YUCA***
IF USING FROZEN YUCA - which is what I always do - I just add the chunks into the pot with all the other ingredients and let it simmer. When the soup is done, remove the large chunks and slice them in half.
You'll notice there may be a thick string when slicing the yuca. That is the root of the yuca. Lift that out and discard. Add the chunks back into soup. It's easier to remove the root after it's cooked and softened.
You may notice that the root has already released itself in the soup. Simply stir the soup and if it's in there it pops up. Just remove it.
IF USING FRESH YUCA - slice off the ends of the yuca then peel off the skin until it's nice and clean. Stand the yuca on its end and slice down the middle. You'll see the root and can use the tip of your knife to lift and remove.
Slice into chunks and add to the pot. Since you've already removed the root and sliced the yuca into chunks, you're all set.
WATER? NOT STOCK?
I use water to make this soup rather than stock. You may be thinking by using water the soup would lack in flavor, but you’re basically making a stock with the beef and vegetables and simmering it for hours concentrates the flavor.
I know all the chefs on TV say to always use stock and never water, but this is how my Mom, my grandmother, and my great grandmother made it. If those TV chefs went to Peru, they might learn a thing or two.
You could use a bone-in chuck roast for more flavor. I use boneless because it’s easier to trim.
ALL YOU NEED IS SALT AND PEPPER
Only salt and pepper are used for seasoning. You may have expected a bigger list, but this beef barley soup relies on the meat and vegetables for flavor.
Trust me, it’s all you need for this soup. Just make sure you season to taste and don’t be surprised by the amount of salt needed. Remember, you’re making a lot of soup and the amount of salt you’ll use is still less than the canned stuff.
When the soup is simmering, you'll notice some scum forming on top. Skim that off and discard. That stuff will cloud up the soup but it won’t hurt you so don’t worry about getting every last bit.
Simmer for 1 ½ to 2 hours. Some of the water will evaporate and the flavors will concentrate.
You can substitute potatoes for the yuca. If you use potatoes, they will break up and thicken the soup more. You may need to add a little more water. If so, add a cup at a time.
Taste and season with additional salt and pepper. But wait...we're not done. There's one more important ingredient.
LIME IS THE SECRET TO MAKING THIS SOUP SHINE
Fresh lime juice is added when serving this soup. It brings all the flavors together and also brightens the soup. You will be amazed at how much it makes a difference.
I actually squeeze a whole lime right in the pot and stir it in. When serving, I serve with a wedge which is squeeze before diving in.
This beef barley soup is healthy, hearty, and delicious. You’re gonna love it!
MORE GREAT SOUPER DELICIOUS SOUPS
- Peruvian shrimp soup
- French lentil soup with bacon
- Sweet potato vegetable soup
- Silky smooth cauliflower soup
- Simple silky smooth gazpacho
- Chicken and rice soup
- Potato leek soup
- Homemade chicken soup
Life is too short for mediocre food.
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BEEF BARLEY SOUP
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 3 pounds chuck roast trimmed and cut into 1 ½ inch chunks OR buy stew beef already cut
- 3 - 4 carrots peeled and chopped into 1-inch slices
- 3 - 4 ribs celery plus any leaves chopped into 1-inch slices
- 1 large sweet onion chopped
- 1 ½ pounds frozen yuca See NOTES about the root
- ¾ cup pearl barley rinsed and drained
- 2 tablespoons kosher salt to start
- 2 teaspoons pepper or to taste
- 3 quarts water
- 2 limes
Instructions
- In a large stockpot over high heat, add the meat, barley, carrots, celery and leaves, onion, yuca, salt, pepper, and water - go by the guidelines of 3 pounds of chuck 3 quarts of water or enough to cover.
- Bring to a boil then lower heat and simmer on low for about 1 ½ - 2 hours, stirring occasionally. Skim off any scum that forms on top.
- Add more salt and pepper to your liking. Don't be afraid to add salt. It brings out the flavor of the other ingredients and this is a big batch of soup.
- If you used frozen yuca - which is what I always use, remove the large chunks of yuca and slice down the middle lengthwise into chunks. You'll notice there may be a thick string when slicing the yuca. That is the root of the yuca. Lift that out and discard. Add the chunks back into soup. The yuca gives an incredible flavor and texture to this soup.
DON'T FORGET TO ADD THE LIME:
- Slice the limes into 6 - 8 wedges each. Squeeze a wedge of lime over each serving and stir the juice in to brighten the soup. The lime is an important part of this soup.
- Refrigerate any leftovers. This soup can last for days in the fridge. It can also be frozen to enjoy later.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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Ursula
When do you put in the barley on the beef barley soup
Natalie
Add with the beef and vegetables. Just fixed it! Thank you 🙂