Barley Beef Soup

    1 hour 5 minutes

    This is my favourite thing to do with leftover roast beef. It's amazing something so simple is so good. It will thicken as it sits.

    35 people made this

    Serves: 6 

    • 8 cups (2 litres) beef stock
    • 200g cooked beef, diced
    • 375g pearl barley
    • freshly ground black pepper to taste

    Preparation:5min  ›  Cook:1hour  ›  Ready in:1hour5min 

    1. In a large stockpot, bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
    2. Check the tenderness of the barley. You might need to add more hot beef stock or water if too much evaporates.
    3. Add freshly ground black pepper to taste. Cook until soup reaches desired thickness.

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    Reviews and Ratings
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    Reviews in English (25)


    I didn't have beef broth so I used water, 2 beef bouillon cubes and a packet of dry onion soup mix. I only used about a cup of barley because a whole bag seemed like way too much. I also added 3 cloves of finely minced garlic, 2 diced carrots and a 2 ribs celery diced. It came out great. As it thickened I just added more water and the soup was very flavorful.  -  16 Oct 2000  (Review from Allrecipes USA and Canada)


    I found this recipe excellent, I added 2 cups of diced carrots,1 cup diced celery, 1 onion diced,one yellow pepper diced and about 4 cups of beef diced,2 liters of Campbells beef broth and added 2 cups of barley. as it thickended I added some water, I also added 1 teaspone of minced garlic along with fresh ground pepper  -  22 Apr 2009  (Review from Allrecipes USA and Canada)


    My husband gives it 5 stars, but I didn't find it as tasty so it averages to 4 stars. It's even better if you follow the suggestions below of adding the veggies and only ONE cup of barley. For those that like a healthier option, be sure to use natural/organic broth as most brands contain MSG.  -  01 Apr 2008  (Review from Allrecipes USA and Canada)