By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
214 cal · 27 min
Beef Barley Soup
Recipe GLPR26f859bb075628
A hearty, warming beef and barley soup loaded with tender beef chunks, vegetables, and pearl barley in a savory broth. This classic comfort soup is perfect for a filling meal and comes together in under 30 minutes.
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Ingredients
1 tablespoon olive oil
1 pound lean boneless beef round steak, cut into 1-inch cubes
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
3 ribs celery, chopped
1 onion, chopped
1 zucchini, shredded
3/4 cup pearl barley
1 teaspoon dried thyme
1 teaspoon dried oregano
2 quarts reduced-sodium beef broth
1 can (10.75 ounces) low-sodium tomato soup
Directions
Heat the olive oil in a large pot over medium-high heat. Season the beef cubes with salt, black pepper, and garlic powder. Add the seasoned beef to the hot oil and sear for 5-6 minutes, stirring occasionally, until the meat develops a light brown crust on all sides. The beef does not need to be cooked through at this stage.
Add the minced garlic to the pot and stir constantly for about 1 minute until fragrant.
Pour in the reduced-sodium beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
Add the chopped celery and onion to the pot. Stir in the dried thyme and dried oregano. Reduce heat to medium and simmer for 8-10 minutes, until the beef is tender and cooked through to an internal temperature of at least 145°F.
Stir in the pearl barley and low-sodium tomato soup. Add the shredded zucchini and return the mixture to a gentle boil.
Reduce heat to medium-low and simmer for 3-4 minutes, stirring occasionally, until the barley is tender and the soup is heated through. Taste and adjust seasonings as needed before serving.
Comments
This is a weeknight workhorse: barley, beef broth, and tomato soup are stocked everywhere in Charlotte—Harris Teeter, Food Lion, Walmart, ALDI, Kroger—and beef round steak costs under $8 per pound. The 27-minute claim is honest for browning the beef and simmering the soup, though you'll want 5-10 extra minutes if your celery and zucchini aren't pre-cut. Eight servings at roughly $1.50 to $1.75 per bowl makes this a genuine budget meal that reheats beautifully and lasts three days in the fridge. The only caveat is the barley: if you're in a hurry and don't have it at home already, it's available at every major chain but not always stocked in the same spot, so hunt briefly in the grains aisle or the soup section.
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