Beef Barley Soup
This ground beef soup uses barley instead of pasta or potatoes. Tomatoes, oregano, onion, and beef broth create a simple base, while optional frozen vegetables make it easy to customize.
Prep time: 15 minutes | Cook time: 45-55 minutes | Yield: About 6 servings
Ingredients
- 1 pound ground beef
- 1 small onion, chopped or puréed
- 2 teaspoons dried oregano
- 1 can (28 ounces) crushed tomatoes, or 1 can whole tomatoes puréed until smooth
- 4 cups low-sodium beef broth, plus more if needed
- 2/3 cup pearl barley, rinsed
- 1 bag (12–16 ounces) frozen mixed vegetables, optional
- Salt and black pepper, to taste
Directions
- Add the ground beef and onion to a large soup pot over medium heat.
- Season with oregano, salt, and pepper.
- Cook for 8-10 minutes, breaking the meat into small pieces, until it reaches 160°F.
- Carefully drain excess fat.
- Add the tomatoes, beef broth, and rinsed barley.
- Bring the soup to a boil.
- Reduce the heat, cover loosely, and simmer for 35-45 minutes, stirring occasionally, until the barley is tender.
- Add the frozen vegetables, if using, during the final 10-15 minutes.
- Add more broth if the barley absorbs too much liquid.
- Taste and adjust the seasoning before serving.
Barley thickens soup: Barley continues absorbing broth as the soup rests. Add extra broth when reheating leftovers if needed.
Freezer Meal Tip
Cool the soup completely before placing it in freezer-safe containers. Leave room at the top for expansion and freeze in family-size or individual portions.