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4 from 1 vote

Rustic Beef and Barley Soup


  • 6 ounces leftover beef cubed
  • 1 ½ cup pearled barley
  • 32 ounce package beef stock not beef flavored stock
  • 2 - 3 large cloves garlic pressed
  • 1 medium sweet yellow onion diced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 large carrot diced
  • ¼ cup tomato ketchup
  • ½ cup frozen green peas
  • Dash of gravy browning liquid like Kitchen Bouquet or Gravy Magic for color
  • Salt and Pepper to taste
  • Fresh Chopped Parsley


  • To a large pot add two cups water, one cup beef stock and the pearled barley. Bring to a simmer then reduce the heat to low. Add the garlic, onion and thyme. Cook on low heat for 45 to 60 minutes until the barley is cooked but still has a little chew to it. Add additional beef stock, one cup at a time as the liquid is absorbed. Do not add more water. The final flavor should come from the beef stock. Remove the thyme sprigs and bay leaf. Add the carrots and ketchup and cook until the carrots are just tender, not mushy. Add the beef, frozen peas, browning liquid, salt, pepper and fresh parsley. Cook an extra minute or two. Serve piping hot with cheese shards if you like. Make sure you have bread for dunking. Enjoy!