You know those recipes that stick with you—not just because they’re delicious, but because they’re tied to people and memories? That’s exactly what this Hearty Beef and Barley Soup is for me. It’s inspired by my dear friend Diana’s incredible pot roast soup, a comforting, soul-warming dish that’s been living rent-free in my mind (and my taste buds) for years.
I recently went searching for the recipe, fully expecting to find it right here on the blog… but it wasn’t here. What a travesty! How could something this good not be shared with the world? I immediately dug through my old photos, dusted off some notes, and typed up the recipe on the spot—because this soup deserves its place in the spotlight.
This isn’t just any beef soup. It starts with a pot roast—slow-cooked until it’s fall-apart tender—then the rich broth gets transformed into a flavorful base with sautéed veggies, perfectly cooked barley, and a handful of green beans for a pop of color and freshness. The result? A soup that tastes like it’s been simmering all day (because, well… it has).
It’s cozy, it’s hearty, and it’s the kind of soup that makes you feel like you’ve done something right with your day. Keep this one handy—it’s going to be a favorite.
Hearty Beef and Barley Soup
Ingredients
- For the Pot Roast (Day 1):
2–3 lbs (900 g–1.4 kg) beef roast (pot roast cut), trimmed
1 tablespoon olive oil (for searing)
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
4 garlic cloves, smashed
1 tablespoon whole peppercorns
4 cups (1 L) water
4 cups (1 L) beef broth
1 packet Lipton Onion Soup Mix
½ cup (120 ml) red wine (optional)
- For the Soup (Day 2):
2 tablespoons olive oil
2 large carrots, diced
2 celery stalks, diced
1 large onion, diced
2 leeks, sliced (white and light green parts only) (optional)
8 oz (225 g) mushrooms, sliced
4 garlic cloves, minced
2 tablespoons tomato paste
½ cup (100g) of pearl barley, rinsed
6–8 cups (1.5–2 L) reserved beef broth (from the pot roast)
1 to 1½ cups (150–200 g) of chopped green beans
2 bay leaves
1 teaspoon Italian seasoning
1 TBSP soy sauce
Salt and pepper, to taste
Optional: other veggies of choice, such as frozen corn or peas added near the end of cooking
Directions
- Cook the Pot Roast (Day 1)
Sear the Beef:
Season the beef roast with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side).
Slow Cook:
Transfer the beef to a crockpot. Add chopped onion, celery, carrots, garlic, and peppercorns. Pour in the water, beef broth, and Lipton Onion Soup Mix. Add red wine if using.
Cook:
Cover and cook on low for 6–8 hours, or until the beef is tender and easily shredded.
Shred the Beef:
Remove the beef from the broth, let it cool slightly, then trim any fat and shred or cube the meat. - Prepare the Broth (Day 1)
Strain the Broth:
Strain the cooking liquid through a cheesecloth-lined sieve to remove vegetables and impurities. Discard the vegetables or repurpose them as desired.
Chill:
Cool the broth in the refrigerator overnight. Skim off the solidified fat from the surface. - Make the Soup (Day 2)
Sauté the Vegetables:
In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add the carrots and onions, sautéing for 4–5 minutes until slightly softened. Add celery, leeks, mushrooms, and garlic, cooking until fragrant (about 3 more minutes).
Add Tomato Paste:
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Build the Soup:
Add the rinsed pearl barley, and the reserved strained broth. Add bay leaves, Italian seasoning, and extra broth if needed to reach your desired consistency.
Simmer:
Bring to a gentle boil, then reduce the heat and simmer covered for 30–40 minutes, or until the barley is tender.
After simmering the soup with barley and beef for about 20–30 minutes (until the barley is nearly done), add the green beans and the shredded or cubed beef, as they will only need 10-12 minutes to cook. Feel free to stir in other additions such as fresh herbs, frozen corn or peas near the very end.
Season:
Taste the soup and adjust with salt and pepper as needed. Remove bay leaves before serving.
Notes
- Optional Additions:
For Heat: Add a whole chili pepper (pierced with a knife) while simmering for a subtle kick.
Fresh Herbs: Stir in chopped parsley or thyme before serving for a burst of freshness. - Serving Suggestions:
Serve hot with crusty bread, a sprinkle of grated Parmesan, or alongside a simple green salad.
Enjoy the comforting warmth of this hearty soup!
