Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.

EatingWell Test Kitchen
Source: EatingWell Soups Special Issue April 2016




Ingredient Checklist


Instructions Checklist
  • Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.

  • Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.

  • Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.


Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

273 calories; protein 19.7g; carbohydrates 28.6g; dietary fiber 4.6g; sugars 4.2g; fat 9g; saturated fat 2g; cholesterol 29.6mg; vitamin a iu 3231.6IU; vitamin c 6.3mg; folate 19.8mcg; calcium 43.8mg; iron 1.7mg; magnesium 23.9mg; potassium 647mg; sodium 331.6mg; thiamin 0.1mg.

Reviews (11)

Read More Reviews
20 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
we loved it I made this last night and it was good. I could not find quick barley so i used normal barley so i had to cook it for an hour. My husband begged me to add white potatoes so i did. It was filling and good. Pros: i couldn't find quick barley Cons: easy Read More
Rating: 5 stars
This is one of my top five eating well recipes. We make it all the time. Healthy but flavorful and you don't feel deprived. I add a little garlic (we love garlic) and also use New York strip because we typically double or triple the recipe for leftovers and the New York strip really adds a lot of rich flavor. This is a great recipe and makes you feel good to eat it. Read More
Rating: 2 stars
Hi I made this soup as the recipe stated and found it to be very bland. So I tweaked it a bit and it turned out amazing. First I added a cup of Barley rather than 3/4. I also added beef bouillion cubes to taste as it wasn't beefy enough for me. Addtional barley and beef bouillion (Knorr) made it must better! I would recommend this recipe with tweaking! Read More
Rating: 5 stars
Comfort food. Mmmmm. Hit the spot on a cold winter's night. My husband raved and raved. I only substituted a bay leaf for the thyme but kept everything else the same. I can't wait to try some of the other recipes in this month's magazine. Read More
Rating: 5 stars
Quick Beef & Barley Soup Great winter soup for a cold night. Pros: Easy to make tastes great even better the next day! Read More
Rating: 5 stars
Awesome soup on a cold day! Quick and healthy! Great soup! Easy and quick to make! The flavor are complex for how quickly it cooks! My boyfriend And I have both made it and love it each time we make it! Read More
Rating: 3 stars
Much better the next day I felt the soup needed more punch so I added a dried seasoning mix containing salt shallots garlic onion and chives and let the soup cook for another hour after adding the beef back to the pot. Pros: Comes together quickly Cons: but isn't very flavorful after the short cooking time suggested. Read More
Rating: 5 stars
Great quick easy soup. I add some frozen peas to it. Loved it. Will make again. Read More
Rating: 4 stars
I made this soup... And I really found it very filling. I doubled the quantity just so I could have some for quick lunches if needed. But I will be making this soup again... Thank you. Read More