Beef and Barley Soup is hearty, smokey, and oh so satisfying! It’s the ultimate weeknight winter soup. Loaded with rich beefy flavor and just the lightest hint of spice, this homemade soup is always sure to satisfy! It’s also ready in just about 30 minutes but tastes like it’s been slowly cooking for hours.

A spoon is digging into a bowl full of soup.

Beef Barley Soup

Beef and Barley Soup is a certified family favorite in my home! As soon as the leaves start falling off the trees and the jackets come out of the back of our closets, my family practically begs for this comforting soup dinner. It’s rich with beefy flavor and features hearty ingredients like beef tenderloin, andouille sausage, and plenty of pearl barley to fill you up.

Andouille sausage? In a Beef and Barley Soup? Oh yes. You’ll love the smokiness that the andouille lends the soup with just the perfect hint of spice. It’s not too hot – think of it more as a slight lingering heat right at the back of your tongue that’ll make your mouth water for more. It may be an unexpected flavor, but it’s one that everyone around my dinner table really loves!

This Beef and Barley Soup is ideal for those chilly winter nights when you need something to warm you up, body and soul. It’s got plenty of hearty ingredients to keep you full that are all nestled together in the most delicious beef broth! Beef and Barley Soup is one of those recipes that’ll fill you up after just one hearty serving, but it’s so good you’ll still be craving seconds.

The ingredients for beef and barley soup aer placed on a brown surface.

How to Make Beef Barley Soup

This easy beef soup recipe comes together in just under 30 minutes. Now that’s a quick dinner!

  1. Brown the beef. In a Dutch oven, heat the oil and brown the beef on all sides. Remove the browned beef from the pot and reserve about 2 tablespoons of fat.
  2. Cook the veggies. Cook the onions until soft, then toss in the celery and carrots and cook until soft as well.
  3. Add the remaining ingredients. Stir in the sausage, garlic, and herbs. Stir in the beef stock and barley.
  4. Cook the soup. Bring the mixture to a boil and season with a little salt and pepper to taste. Reduce the heat to a low simmer and continue cooking for about half an hour.
A wooden spoon has lifted a small portion of soup from the pot.

Tips for the Best Beef and Barley Soup

  • Don’t fear the fancy beef tenderloin! You don’t need more than a pound of it. If you use a less expensive cut, you’ll just have to be sure and let it simmer a little longer so it has a chance to become tender.
  • If you make this beef soup in advance, you may need to add some additional stock before serving because that barley is thirsty! It soaks up all the stock the longer it sits. The recipe calls for 5 cups initially but have a couple cups on standby if you’re not going to eat it all right away.
  • For the absolute BEST flavor, use my favorite Homemade Beef Stock. I always have some in my fridge so I can use it in my different recipes! It makes a huge difference to everything it touches.

Can I freeze Beef and Barley Soup?

Yes! This is a freezer friendly soup that reheats perfectly and tastes just as fresh as when you first made it. To freeze it, simply let the soup fully adjust to room temperature before transferring it into a freezer safe food storage container. It’ll stay fresh in the freezer for up to 3 months.

Two white bowls are filled with soup.

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A spoon is digging into a bowl full of soup.

Get the Recipe: Beef and Barley Soup Recipe

Ready in just 45 minutes, this Beef Barley Soup tastes like it's been cooking all day long and is spiked with bits of andouille sausage for a fiery kick.
5 from 1 vote


  • 1 tablespoon olive oil
  • 1 pound beef tenderloin cut into 1/2 inch cubes
  • 1 cup diced vidalia onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1/2 cup diced andouille sausage
  • 3 garlic cloves, minced
  • 2 tablespoons fresh chopped thyme
  • 1 bay leaf
  • 5 cups beef stock, plus more if needed
  • 1/2 cup pearl barley
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon fresh ground pepper, plus more to taste


  • 1 stockpot


  • In a large stock pot or dutch oven, heat the oil over medium heat.
  • Add the beef to the pot and brown on all sides working in batches, if necessary. (Do not crowd the pan of the beef will steam.)
  • Using a slotted spoon, remove the beef from the pot and drain off all but two tablespoons of fat. Return the pot to the heat and add the onions. Cook until the onions begin to soften.
  • Stir in the celery and carrot, continuing to cook until softened, approximately 4-5 minutes. Add the sausage and cook for an additional 2-3 minutes.
  • Stir in the garlic and cook until fragrant, approximately 1 minutes. Add the thyme and bay leaf to the pot.
  • Stir in the beef stock and barley. Bring the mixture to a boil and stir in the salt and pepper.
  • Turn the heat to low and simmer for 30 minutes or until the barley is softened.
  • Serve immediately.


Beef Barley Soup is a great make ahead dinner option. Simply store in an airtight container in the refrigerator for up to 5 days and reheat over low heat.
To Freeze: Transfer to a freezer safe container and freeze for up to 2 months. To reheat, add to a saucepan and cook over low heat until warm.
Serving: 1g, Calories: 375kcal, Carbohydrates: 20g, Protein: 24g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.05g, Cholesterol: 70mg, Sodium: 806mg, Potassium: 824mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1945IU, Vitamin C: 6mg, Calcium: 53mg, Iron: 4mg