Hearty Beef, Barley & Mushroom Vegetable Soup

Indulge in the ultimate comfort food with a warm, hearty bowl of homemade Vegetable Beef Barley Soup with Mushrooms. Perfect for a chilly evening, this robust soup is packed with tender chunks of beef, savory earthy mushrooms, and wholesome barley, creating a symphony of textures and flavors in every spoonful. It delivers the rich, deep taste of a dish that has simmered for hours, yet it’s surprisingly straightforward to prepare, making it an ideal choice for a busy weeknight dinner or a leisurely weekend meal.

There’s an undeniable allure to a steaming bowl of soup as autumn leaves fall and winter winds begin to blow. This Vegetable Beef Barley Soup with Mushrooms isn’t just a meal; it’s an experience. It brings warmth, comfort, and satisfaction, all while nourishing your body with high-quality protein, fiber-rich grains, and a medley of fresh vegetables. The blend of tender beef, two distinct types of mushrooms, and hearty barley creates a complex, satisfying profile that feels both familiar and special. With just a few simple ingredients, you can create a culinary masterpiece that fills your kitchen with an enticing aroma and your soul with contentment.

Hearty Beef Barley Mushroom Soup: A Timeless Classic

This beloved recipe for beef barley mushroom soup holds a special place in my kitchen. Its journey began from a version I discovered in a Hyvee magazine, which I then lovingly adapted and enhanced. Since its first appearance on my website and our family table in 2014, it has become a consistent favorite. The flavor is incredibly rich and perfectly balanced, offering a delightful array of textures from the tender vegetables and chewy barley. Generous chunks of stew meat transform this soup into a substantial, filling meal capable of satisfying even the heartiest appetites. To complete the experience, serve it alongside some fluffy cornbread biscuits or a slice of warm, crusty Dutch oven bread, ensuring not a single delicious drop is left behind.

The Magic of Vegetable Beef, Barley & Mushroom Soup

Every spoonful of this beef soup brings the quintessential comfort and profound flavors that define a truly special home-cooked meal. It’s one of those rare dishes that somehow tastes even better the day after it’s made, as the flavors meld and deepen in the fridge. The star players, mushrooms, infuse the broth with a deep, earthy, umami-rich essence that complements the robust beef and wholesome barley perfectly. A final splash of fresh lemon juice is a non-negotiable step; it brightens all the rich flavors, adding a vibrant counterpoint that elevates the entire dish. Whether you choose to simmer it gently on the stovetop or let it slow-cook to perfection, this soup transforms your home into a haven of inviting aromas, making everyone eager for dinner.

Mastering Barley: A Guide to Cooking with Grains

Barley, a versatile and nutritious grain, comes in several forms, each offering distinct textures and requiring different cooking times. Understanding these variations is key to achieving your desired soup consistency and tenderness.

• Hulled Barley (Barley Groats): This is barley in its most whole form, with only the tough outer husk removed. As a true whole grain, it boasts a delightfully chewy and nutty texture. However, because it’s minimally processed, it requires the longest cooking time.
• Hulless Barley: Similar to hulled barley, hulless barley retains most of its whole-grain goodness. The difference lies in its husk, which naturally detaches during harvest, making it slightly quicker to prepare than hulled barley while still offering a substantial, wholesome bite.
• Pearl Barley: The most common type found in recipes, pearl barley has been polished to remove its bran layer. This processing significantly reduces its cooking time, making it soft and tender in soups. While it’s no longer considered a whole grain due to bran removal, it remains a popular choice for its ease of use and pleasant texture.
• Quick or Quick-Pearled Barley: For those busy weeknights, quick barley is a lifesaver. It’s pre-cooked or partially steamed, allowing it to cook remarkably fast, making it an excellent speedy option without sacrificing too much quality.

Common Barley Questions Answered:

• Does barley need to be cooked before adding to soup? No, in most cases, you don’t need to pre-cook barley. You can add uncooked barley directly into your soup, and it will absorb the flavorful broth as it simmers, becoming tender in the process. Remember, hulled or hulless barley will take significantly longer to cook than pearled or quick barley, so plan your cooking time accordingly.
• What kind of barley should I use for this recipe? For this specific Vegetable Beef Barley Soup, quick barley is highly recommended. Its rapid cooking time of approximately 10–15 minutes ensures it becomes tender quickly, perfect for a weeknight schedule. If you only have regular pearled barley on hand, anticipate a longer simmering period—around an hour to an hour and a half—until the grains reach your desired soft and chewy texture.
• Does barley thicken soup? Yes, absolutely. As barley cooks, it naturally releases starches into the broth. This process contributes to a wonderfully thick and rich soup. If you find your soup becomes too thick for your preference, simply stir in an extra cup of beef broth or water towards the end of the cooking process to achieve a thinner consistency.

Essential Ingredients for Old Fashioned Beef and Mushroom Barley Soup

Crafting this savory and comforting soup starts with a selection of high-quality ingredients. You’ll find the precise amounts and detailed instructions conveniently laid out in the printable recipe card at the conclusion of this post. Here’s a closer look at what makes this soup so special:

• Flour, Salt, and Black Pepper: This classic dredging trio serves a dual purpose. It helps create a beautiful, flavorful sear on the beef, which locks in moisture and adds a rich crust. Furthermore, as the flour-coated beef simmers, the flour subtly thickens the broth and deepens its overall flavor profile. For those adhering to a gluten-free diet, a 1:1 gluten-free flour blend, cornstarch, or arrowroot starch can be used as effective alternatives.
• Beef Stew Meat: The foundation of this hearty soup. Any cut of beef that’s suitable for stewing, typically cubed, will work wonderfully. Chuck roast, beef round, or even sirloin tip cut into 1-inch pieces are excellent choices that become incredibly tender after a long simmer.
• Olive Oil: Essential for browning the beef and sautéing the aromatics. Its fruity notes complement the other ingredients beautifully. If you don’t have olive oil, avocado oil or canola oil are perfectly acceptable substitutes.
• Beef Stock and Water: Using a combination of beef stock and water is a deliberate choice. It ensures the soup has a rich, deep beefy flavor without becoming overly salty. For an even more intense flavor, you can opt for all beef broth. Conversely, if you’re mindful of sodium intake, low-sodium broth is a great way to control the overall saltiness.
• Quick Barley: As discussed, quick barley is our preferred choice for this recipe due to its significantly shorter cooking time, making it ideal for efficient weeknight cooking. If regular pearled barley is all you have, simply extend the simmering time until it’s tender, or consider cooking it separately before adding it to the soup to ensure it’s cooked through.
• Tomato Paste: A small but mighty ingredient, tomato paste adds a concentrated depth of flavor and a subtle tang that balances the richness of the beef. It also contributes to the soup’s beautiful color and body.
• Lemon Juice: This is a crucial finishing touch that should not be skipped! A fresh squeeze of lemon juice stirred in just before serving acts as a bright counterpoint to the deep, savory flavors of the soup. It lifts and balances everything, adding a refreshing zest that makes the soup truly sing.

• Shallots and Garlic: These aromatic powerhouses form the flavor base of the soup. Shallots impart a delicate sweetness and mild onion flavor, which is truly exceptional. However, if shallots aren’t readily available, a finely chopped yellow onion makes a perfectly acceptable substitute, though with a slightly bolder onion note. Minced garlic adds its indispensable pungent and savory kick.
• Carrots and Celery: The classic mirepoix vegetables, carrots and celery, are essential for any comforting soup. They provide vital color, a pleasant tender-crisp texture, and a foundational layer of savory-sweet flavor. Using carrot “chips” or coin-shaped slices can be particularly appealing, as they maintain their shape well throughout the simmering process.
• Thyme: Fresh or dried thyme introduces a wonderfully earthy and slightly peppery herbal note that complements beef and mushrooms beautifully. While it’s an optional addition – feel free to omit if it’s not to your taste – it truly enhances the aromatic profile. If you’re looking for an alternative, a pinch of dried rosemary or a teaspoon of Italian seasoning can offer a similar aromatic depth.
• Mushrooms: To achieve a rich, layered mushroom flavor, this recipe calls for a mix of baby portabella (cremini) and white button mushrooms. Baby portabellas contribute a deeper, earthier, and more robust flavor, while white mushrooms offer a milder, classic mushroom taste. This combination provides a fantastic balance, enhancing the overall savory profile of the soup.

How to Make Beef Barley Soup with Mushrooms: Stovetop or Slow Cooker

One of the best features of this Beef Barley Soup with Mushrooms is its flexibility. You can choose to cook it traditionally on the stovetop for a quicker, hands-on approach, or let it gently simmer away in your slow cooker for a more set-it-and-forget-it experience. Both methods yield a deliciously tender and flavorful soup.

Stovetop Method:

1. Begin by heating 2-3 tablespoons of olive oil in a large stockpot over medium heat. Ensure the oil is shimmering but not smoking.
2. In a shallow bowl, whisk together 1/4 cup flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the beef stew meat to this mixture and toss until each piece is evenly coated. This step helps create a flavorful crust and slightly thickens the broth later.
3. Carefully add the flour-coated beef to the hot stockpot, making sure not to overcrowd the pot. You may need to do this in batches. Brown the beef on all sides, stirring occasionally, until it develops a deep, rich color. Once browned, remove the beef from the pot and set it aside.
4. Add another 2 tablespoons of olive oil to the pot, if needed. Then, add the chopped shallots and minced garlic. Sauté them until they are tender and fragrant, typically about 5 minutes. The shallots should soften and become translucent.
5. Stir in the sliced mushrooms, carrots, and chopped celery. If you’re using thyme, add it now. Sauté for a few more minutes, allowing the vegetables to soften slightly and release their flavors.
6. Pour in the beef broth and water, then stir in the tomato paste until it’s fully dissolved. Add the quick barley and return the browned beef to the pot.
7. Bring the soup to a full boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 45-60 minutes, or until the beef is fork-tender and the barley is soft and cooked through.
8. Just before serving, remove the pot from heat and stir in the fresh lemon juice. This brightens all the flavors and adds a delicious zesty finish. Serve hot and enjoy!

For the Slow Cooker:

For those who prefer a less hands-on approach and the convenience of a slow cooker, this soup adapts beautifully:

1. In a separate skillet or a stovetop-safe slow cooker, heat 2-3 tablespoons of olive oil over medium heat.
2. In a bowl, combine flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the beef in this mixture to coat thoroughly.
3. Add the coated beef to the hot skillet and brown on all sides. This browning step is crucial for developing deep flavor. Remove the beef and set aside.
4. Add a bit more olive oil to the skillet if necessary, then sauté the chopped shallots and minced garlic until they are tender and fragrant, about 5 minutes.
5. Transfer the browned beef, sautéed shallots, and garlic to your slow cooker pot.
6. Add all remaining ingredients: sliced mushrooms, carrots, celery, thyme (if using), beef broth, water, tomato paste, and quick barley.
7. Cover the slow cooker and cook on the LOW setting for 6–7 hours, or until the beef is incredibly tender and the barley is soft.
8. Just before serving, stir in the fresh lemon juice. This final touch brightens the rich, slow-cooked flavors.

Leftover Soup Storage and Freezing Tips

This Vegetable Beef Barley Soup is not only delicious freshly made but also stores exceptionally well, making it a fantastic candidate for meal prepping or enjoying as leftovers throughout the week.

For refrigeration, allow any cooled soup to come to room temperature completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4–5 days. When you’re ready to reheat, you might notice that the barley has absorbed more liquid and the soup has thickened. Simply add a splash of extra beef broth or water to thin it back to your preferred consistency, then gently reheat on the stovetop or in the microwave.

If you’re planning for longer-term enjoyment, this soup freezes wonderfully. Once again, ensure the soup has cooled completely. Divide it into freezer-safe containers, leaving a little headspace for expansion, or transfer it to heavy-duty freezer bags (laying them flat for easier storage). It will maintain its quality in the freezer for up to 3 months. A note on barley: if you used hulled or hulless barley, you might find that its texture becomes slightly chewier after freezing and thawing. Quick or pearled barley tends to hold up better in the freezer, retaining a softer texture. When reheating from frozen, thaw it overnight in the refrigerator if possible, then gently reheat on the stove or in the microwave, adding additional liquid as needed to reach the desired consistency.

Love it? Pin It!

If you adore this Vegetable Beef Barley Soup recipe as much as we do, make sure to keep it close at hand! Save it to your favorite Pinterest recipe board before you navigate away, so you can easily find it whenever a craving for comforting, homemade soup strikes!

Discover More Irresistible Soup Recipes

If you’re a year-round soup enthusiast like me, you’re in for a treat! My website is brimming with a wide array of comforting soup recipes to enjoy in any season. If you’re pondering a delicious vegetable beef soup crafted with ground beef instead of stew meat, you absolutely must try my Grandma’s Hamburger Soup (pictured above!) – it’s an undeniable family favorite. Another cherished classic is my Mom’s Homemade Chicken Noodle Soup, a timeless remedy for any day. And let’s not overlook other beloved classics such as this hearty Three Bean Chili, the unique flavor of Cincinnati Chili, the vibrant Fire Roasted Tomato Soup, and the utterly delicious Cheddar Potato Soup! For an even wider selection of warming bowls, you can explore many more soup recipes here.

This Vegetable Beef Barley Soup with Mushrooms truly is a recipe worthy of a permanent spot in your regular meal rotation. It’s incredibly easy to prepare, wonderfully wholesome, and bursting with that authentic, from-scratch flavor that makes homemade meals so uniquely special. If you decide to give it a try, please let me know in the comments below how it turned out for you. Your feedback and star ratings are invaluable and always mean so much to me!

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Print Recipe

Vegetable Beef, Barley and Mushroom Soup

Hearty vegetable beef soup with mushrooms and barley will be sure to fill you up!

Prep Time: 5 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 15 mins

Course: Soup

Cuisine: American

Keywords: Barley and Mushroom Soup, beef barley soup, stew meat, Vegetable Beef

Servings: 8 servings

Calories: 378kcal

Author: Michaela Kenkel

Ingredients

• 1/2 pound baby bella mushrooms, sliced
• 1/2 pound white mushrooms, sliced
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef stew meat
• Olive oil
• 1 cup shallots, chopped
• 4 cloves garlic, minced
• 2 cups carrots, sliced (I love using the carrot chips or coins)
• 1 1/2 cups celery, chopped
• 1/2 – 1 Tablespoon thyme (if you aren’t a fan, omit this step)
• 7 cups beef broth
• 5 cups water
• 1 1/2 cups quick barley
• 3 Tablespoons tomato paste
• 1 Tablespoon lemon juice

Instructions

1. In a large stock pot, add about 2-3 Tablespoons of olive oil and heat over medium heat.
2. In a bowl, combine flour with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss the beef in the flour mixture to coat evenly. Place the coated beef in the hot stock pot to brown on all sides. Stir occasionally until well browned. Remove the meat from the pot and set it aside.
3. Add about 2 Tablespoons more of olive oil to the pot. Add your shallots and garlic and sauté until tender (about 5 minutes).
4. Add the mushrooms, carrots, and celery to the pot, then stir in any remaining seasonings.
5. Pour in the broth, water, tomato paste, and add the quick barley. Return the browned beef back into the pot.
6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 45-60 minutes, or until the beef and barley are tender. Remove from heat.
7. Stir in the lemon juice just before serving.

Notes

For the Slow Cooker:

Begin by browning the flour-coated beef in a separate skillet over medium heat, then set aside. In the same skillet, sauté the shallots and garlic until tender (about 5 minutes). Transfer the browned beef, sautéed shallots, and garlic to your slow cooker. Add all remaining ingredients (mushrooms, carrots, celery, thyme, beef broth, water, tomato paste, and quick barley). Cover and cook on the low setting for 6–7 hours. Stir in the lemon juice before serving.

Leftover Storage:

This soup keeps really well. Once completely cooled, store any leftover soup in an airtight container in the refrigerator for up to 4–5 days. When reheating, you may need to add a splash of broth or water, as the barley continues to absorb liquid as it sits.

You can also freeze this soup for longer storage. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. If using hulled or hulless barley, note that it may become a bit chewier after freezing. Quick or pearled barley tends to hold up better in the freezer. Reheat gently on the stove or in the microwave, adding extra liquid as needed.

Nutrition Information

Serving: 1 serving | Calories: 378kcal | Carbohydrates: 45g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 1150mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5554IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 5mg

This recipe was originally posted on October 22, 2014. It has been updated for user experience and reshared on October 23, 2025.