Beef and Barley Soup

This Beef Barley Soup is tasty, quick, and filling on a cold day. With ground beef, hulled barley, and veggies, this healthy one-pot supper is ready in an hour. So tasty!

In our family, beef barley soup is a nice break from the more common turkey meatball soup or chicken noodle soup. Unlike my grandmother and other classic beef and barley soup recipes, I like to make this soup with ground beef. Small bits of cooked hamburger match beautifully with barley and wind up in every mouthful, adding more richness to the soup.

Ingredients

  • 1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces
  • 1 1/2 cups carrots thinly sliced
  • 1 1/2 cups celery thinly sliced
  • 2/3 cup onion chopped
  • 1 package pre-sliced mushrooms 8-ounce
  • 2 tbs beef base (this is different than beef broth it is a base that makes beef broth)
  • 8-10 cups water
  • 1 large bay leaf

How To Make Beef and Barley Soup:

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