Soups & Stews
Betty Crocker's beef barley soup delivers the ultimate pantry-to-pot comfort, transforming simple ingredients into a rich, hearty meal that warms the soul. ✨ This classic recipe builds depth through slow-simmered beef, caramelized onions, and chewy barley—each element working together to create a soup that feels like a hug in a bowl.
The beauty of this recipe lies in its balance of simplicity and sophistication. You'll start with browning beef for maximum flavor, then build layers of taste through sautéed vegetables and aromatic herbs.
The barley softens just enough to create that satisfying texture without turning mushy, while the beef broth develops a rich, umami-packed foundation.
What you'll end up with is a steaming bowl of soup that's deeply comforting yet restaurant-quality—perfect for chilly evenings or when you need a meal that feels like home.
Every spoonful delivers tender beef, hearty barley, and vegetables in perfect harmony, all simmered to create that signature beef barley soup flavor we all love.
This recipe works equally well for weeknight dinners or meal prep—just double the batch and store leftovers for up to five days. The flavors only get better as it sits, making it the ideal make-ahead comfort food. Let's get cooking!
Ingredients for betty crocker beef barley soup
Pantry staples meet restaurant-quality comfort in this beef barley soup. Think rich beef, chewy barley, and aromatic herbs.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Cut into 1-inch cubes |
| Yellow Onions 🧅 | 2 whole | Sliced into half-moons |
| Carrots 🥕 | 4 whole | Peeled, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Chopped into 1-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for deep flavor |
| Pearl Barley 🌾 | 1 cup | Uncooked, rinsed well |
| Beef Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🌿 | 2 whole | Fresh or dried |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For browning beef |
| Parsley 🌿 | ¼ cup | Chopped, for garnish |
The beef is where the magic happens. Chuck roast delivers that melt-in-your-mouth tenderness—sirloin stays tough. Grab it pre-cut from the grocery store meat counter to save time. For the onions, yellow onions caramelize best, but red or white work too. The celery adds that classic 'holy trinity' flavor—don't skip it! Pearl barley is the star here, but if you can't find it, wheat berries or farro work as substitutes. Just remember: rinse the barley before cooking to remove any dust.
No beef broth? Chicken broth with 2 tbsp soy sauce gets you close. Fresh thyme? Use 1 tbsp dried at one-third the amount. The tomato paste might seem small, but it adds that deep, umami richness. Trader Joe's has the best-priced tomato paste in squeeze tubes—no waste, lasts forever. For the parsley, fresh is ideal, but dried parsley at half the amount works in a pinch. The bay leaves? Tear them slightly before adding—they'll release their flavor faster. And if you're making a big batch, double the herbs for extra depth.
This soup tastes even better the next day—make a double batch and store leftovers for up to 5 days in the fridge. Freezes beautifully for 3 months too. I like to portion it into containers right away so lunches are ready to grab. The barley thickens as it sits, so you might need to add a splash of broth when reheating. And if you're feeling fancy, top with a dollop of sour cream or grated Parmesan before serving.
Why You'll Love This Recipe
- No-Chop Shortcut: I swear by this trick—roughly chop the onions, carrots, and celery (no fancy dice needed) and toss them straight into the pot with the beef. The slow simmer softens everything perfectly, so you’re not stuck peeling your fingers on a cutting board. My kids call it "lazy soup," but they’re the first to ask for seconds.
- Deep Umami Magic: That beef chuck roast? It’s the secret weapon here—tender, rich, and packed with flavor that just melts into the broth. The garlic and celery stalks caramelize slightly as they cook, adding this earthy depth that makes it taste like you simmered it for hours (even if it’s really 30 minutes).
- Leftovers That Shine: This soup actually gets better the next day. The flavors meld together, and the barley softens just enough to be comforting without being mushy. I make a double batch on Sundays—half for dinner, half to reheat for lunch, and it’s always a hit. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A single beef chuck roast stretches across four servings, and the veggies are pantry staples. Honestly, I’ve fed my whole family (plus my in-laws) for under $15, and no one complains about the price tag—just the taste. It’s the kind of meal that makes you feel like you’re treating everyone, even when you’re just stretching a grocery budget.
Step-by-step instructions for betty Crocker beef barley soup
This hearty soup comes together with simple pantry staples and delivers rich, comforting flavors every time.
🔥 Step 1: Brown the Beef and Vegetables for Deep Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 2 lb beef chuck roast cut into 1-inch cubes and brown on all sides—this step creates incredible depth of flavor. It should take about 8-10 minutes, working in batches if needed.
Once the beef is golden, remove it from the pot and set aside. In the same pot, add the 2 whole yellow onions sliced into half-moons, 4 whole carrots cut into chunks, and 4 whole celery stalks chopped into 1-inch pieces. Cook for 5 minutes until the vegetables begin to soften and take on color. Here's where it gets good—don't rush this step, as caramelizing the vegetables builds that rich, homey flavor we're after.
🍳 Step 2: Add Aromatics and Build the Base
Stir in the 4 cloves minced garlic, 2 tablespoons tomato paste, 1 teaspoon dried thyme, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Cook for 1 minute until fragrant—you'll smell that wonderful combination of garlic and thyme wafting through your kitchen. This aromatic blend forms the flavor foundation for your soup.
Now return the browned beef to the pot. Pour in the 6 cups beef broth and bring everything to a gentle boil. Real talk: if you see any browned bits sticking to the bottom, don't worry—just scrape them up with a wooden spoon. Those bits are packed with flavor and should dissolve into the broth.
⏰ Step 3: Simmer and Cook the Barley
Reduce heat to low and add the 1 cup rinsed pearl barley. Stir gently and let the soup simmer uncovered for 1.5 hours. The barley needs time to soften and absorb all those delicious flavors. You'll know it's ready when the barley is tender and the beef is fork-tender—it should pull apart easily with minimal resistance.
Here's the thing—don't be tempted to stir constantly. Gentle simmering is key. Every 30 minutes, give it a quick stir to prevent sticking. If the soup looks too thick, add a little more broth—you want it to have a hearty, spoonable consistency. The barley should be tender but still hold its shape slightly.
🥘 Step 4: Finish and Serve with Fresh Herbs
Once the beef and barley are perfectly tender, remove the 2 bay leaves (they've done their job) and discard them. Taste the soup and adjust seasoning if needed—you might want to add a pinch more salt or a crack of pepper. The flavors should be rich, savory, and comforting.
Ladle the soup into bowls and garnish with the 0.25 cup chopped parsley. That fresh parsley adds a bright pop of color and freshness that cuts through the richness. Serve with crusty bread to soak up every last drop of that flavorful broth. This soup tastes even better the next day, so make extra if you can!
Pro Tips For Making Betty Crocker Beef Barley Soup
- Sear the Chuck First: That beef chuck roast won’t melt in your mouth if you skip this step. Hit it with high heat in a Dutch oven until deep brown on all sides—3-4 minutes per side—before adding anything else. I learned this the hard way when my soup tasted more like stewed beef than tender, flavorful chunks.
- Dice the Onions Small: The recipe might say "chop," but trust me—finely diced onions dissolve faster and infuse flavor more evenly. Aim for ¼-inch pieces or smaller, or they’ll turn to mush and leave you with a watery soup. (Yes, even if you’re impatient like me.)
- Don’t Crowd the Pot: If you dump all the veggies in at once, they’ll steam instead of caramelize. Brown the onions, celery, and carrots in batches—start with half the onions and a single layer of veggies—so they actually develop that nutty, sweet depth. Your future self will notice the difference.
- Simmer Low and Long: The recipe probably says "simmer 2-3 hours," but set your timer for 3 hours minimum—and keep the heat at a true simmer, not a rolling boil. I was skeptical until I tried it: the beef gets fork-tender, and the barley absorbs the broth perfectly. (Does it look weird? Yes. Does it work? Every single time.)
Flavor customization for these flavors
Spicy Kick
For those who love heat, stir in ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika with the tomato paste. For an extra punch, add 1-2 slices of jalapeño (seeds removed) when sautéing the vegetables.
If you're feeling bold, 1 tablespoon of hot sauce (like Frank's RedHot) at the end adds smoky depth without overpowering the dish. 🌶️
Creamy Luxury
Transform this soup into a creamy masterpiece by stirring in ½ cup heavy cream or ½ cup coconut milk during the last 15 minutes of simmering. For a lighter option, swap in ½ cup Greek yogurt after removing the pot from heat.
Top with crumbled blue cheese or grated Parmesan for a rich, velvety finish that balances the hearty flavors.
Umami Boost
Elevate the depth of flavor with 1 teaspoon soy sauce or 1 tablespoon Worcestershire sauce when adding the broth. For an extra umami punch, add 1 teaspoon fish sauce or 1 slice of Parmesan rind (removed before serving).
These additions amplify the savory notes without altering the soup’s comforting essence. The beef broth will absorb these flavors beautifully.
Herb Variations
Swap out the thyme for 1 teaspoon rosemary or 1 teaspoon sage for a completely different aromatic profile. Fresh herbs like 1 tablespoon chopped tarragon or 1 tablespoon chopped dill add a bright, fresh twist.
If you love earthy flavors, try 1 teaspoon dried oregano—it pairs wonderfully with the barley and beef. 🌿
Vegetable Swaps
Add 1 cup chopped mushrooms (cremini or shiitake) when sautéing the onions for an earthy, meaty texture. Swap in 1 cup chopped kale or 1 cup chopped spinach during the last 10 minutes of cooking for a nutrient boost.
For a sweeter note, add 1 cup diced sweet potatoes with the carrots—they’ll caramelize beautifully and add natural sweetness to balance the savory flavors.
Protein Upgrades
Boost the protein by adding 1 cup cooked lentils or 1 cup chopped smoked sausage (like kielbasa) when returning the beef to the pot. For a lighter option, stir in 1 cup cooked chickpeas during the last 20 minutes of simmering.
These additions add texture and heartiness without overpowering the classic beef-barley flavor profile.
Nutrition facts
Frequently asked questions
Why does this recipe call for chuck roast instead of sirloin?
Chuck roast is the secret to tender, melt-in-your-mouth beef in this soup. Unlike leaner cuts like sirloin, chuck has more connective tissue that breaks down during simmering, creating that rich, fork-tender texture we love. Plus, it's more flavorful and budget-friendly!
Can I make this soup in an Instant Pot or slow cooker?
For the Instant Pot, brown the beef and veggies first, then pressure cook for 30 minutes on high with the barley. For a slow cooker, combine everything (except fresh parsley) and cook on low for 6-8 hours or high for 3-4 hours. The barley may need a few extra minutes to soften.
What if my barley isn't tender after simmering?
If the barley feels firm, it needs more time—simmer uncovered for another 15-20 minutes. For faster results, cover the pot and let it sit off the heat for 10 minutes to steam. If you're short on time, swap in 1 cup cooked orzo (cooks in 5 minutes) for a quicker alternative.
How can I make this soup more kid-friendly?
Blend a portion of the soup until smooth for a creamy texture kids love. Add a pinch of sugar or a splash of milk to balance the savory flavors. Serve with buttered noodles or soft bread for dipping—it'll disappear faster than you think!
Can I use beef bouillon cubes instead of broth?
Yes, but use 3 cubes dissolved in 6 cups hot water for the same volume. For better flavor, add 1 teaspoon soy sauce to mimic the depth of real beef broth. The soup will still taste delicious, but homemade or high-quality store-bought broth delivers richer umami.