Hearty, Healthy Beef Barley Soup

Beef Barley Soup
Pamela Braun


  • 1/2 Ounce  chopped dried porcini mushrooms
  • 2 Cups  hot water
  • 2 Tablespoons  olive oil
  •   2-3 pounds chuck roast, trimmed and cut into 1-inch cubes
  • large onion, sliced thinly
  • leeks, white and light green parts only, sliced thinly
  • carrots, chopped
  • stalks celery, chopped
  •   Kosher salt and freshly ground black pepper, to taste
  • 1/2 Cup  brown or green lentils
  • 10 Cups  beef broth
  • 1/4 Cup  sherry
  • 1 Teaspoon  dried thyme
  • bay leaves
  • 1 Cup  barley

I think beef barley soup gets a bad rap sometimes. Let’s face it… it's brown, kind of drab looking, and something we've all eaten since we were kids. It doesn't have a bunch of fancy ingredients in it. In fact, it's usually a soup that we throw together using a cut of beef that's usually on sale, chuck roast. So it's one of those dollar-stretching recipes. But why not make a homemade soup that's a little more special than what you are used to eating? If you're making it yourself, you can do things that make the ho-hum more hoo-hah!

See all beef recipes.

Click here to see Reinventing Campbell's Soups at Home.


In a bowl, soak the porcini mushrooms in the hot water and set aside. Heat the olive oil in a large 6-quart pan over medium-high heat. Once hot, add the beef and brown on all sides (you may have to do this in batches so you don't crowd the pan). Once browned, remove the beef to a plate.

Then, to the same pan, add the onion, leeks, carrots, and celery. Add a pinch of salt and sauté the vegetables until the onions begin to caramelize and the vegetables brown on the edges, 7-10 minutes.

Add the soaked mushrooms and the soaking water, browned beef, lentils, broth, sherry, thyme, bay leaves, a large pinch of salt, and several grinds of black pepper to the pot. Stir to combine everything and bring soup to a boil.

Once boiling, reduce the heat to a simmer and cook for 90 minutes. Meanwhile, cook the barley in a large pot of water for 20 minutes. Then, drain the barley and set aside. After the soup has cooked for 90 minutes, add the barley to the soup and cook for 15 more minutes. Serve.


Calories per serving:

569 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 97g 149%
  • Carbs 305g 102%
  • Saturated 30g 150%
  • Fiber 57g 227%
  • Trans 3g
  • Sugars 41g
  • Monounsaturated 52g
  • Polyunsaturated 13g
  • Protein 342g 685%
  • Cholesterol 726mg 242%
  • Sodium 5,847mg 244%
  • Calcium 713mg 71%
  • Magnesium 862mg 216%
  • Potassium 12,040mg 344%
  • Iron 58mg 320%
  • Zinc 91mg 605%
  • Phosphorus 4,394mg 628%
  • Vitamin A 1,762µg 196%
  • Vitamin C 55mg 92%
  • Thiamin (B1) 4mg 281%
  • Riboflavin (B2) 6mg 334%
  • Niacin (B3) 89mg 443%
  • Vitamin B6 10mg 498%
  • Folic Acid (B9) 821µg 205%
  • Vitamin B12 30µg 503%
  • Vitamin D 1µg 0%
  • Vitamin E 11mg 56%
  • Vitamin K 199µg 249%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...