Hamburger and Barley Soup with Vegetables
Hearty one-pot soup combining ground beef, pearl barley, and garden vegetables in a savory beef broth base. This rustic, stick-to-your-ribs bowl delivers deep umami from the tomatoes and herbs, with tender barley adding nutty texture and substance. Perfect for weeknight dinners, meal prep, or feeding a crowd affordably. The long simmer allows flavors to meld while barley absorbs the broth, creating a naturally thickened, comforting soup that tastes even better the next day.
Ingredients
- 1 teaspoon vegetable oil
- 1 lb lean ground beef
- 1 large yellow onion, chopped
- 2 clove garlic, minced
- 2 stalk celery, chopped
- 2 carrot, chopped
- 14 ½ ounce canned whole tomatoes, coarsely chopped with juice
- ½ cup pearl barley, thoroughly washed
- 4 cup beef stock, or broth
- 1 cup water
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoramitalian seasoning0.5teaspoon
dried herbs
- 1 bay leaf
- 1 teaspoon salt
- fresh ground black pepper, to tastewhite pepper1:1seasonings
milder flavor
Instructions
- 1
Heat oil in large soup pot over medium heat
- 2
Add ground beef, onion, garlic, celery, and carrot; saute and break apart meat for 5 minutes until no longer pink
- 3
Stir in tomatoes with juice, barley, beef stock, water, thyme, marjoram, bay leaf, and salt
- 4
Bring to boil, then reduce heat to medium-low
- 5
Cover and simmer for about 1 hour until vegetables and barley are tender
- 6
Remove and discard bay leaf; season with pepper to taste
Tips
Wash barley thoroughly before adding to remove excess starch and prevent gumminess in the finished soup.
Don't skip browning the meat and vegetables before adding liquid; this builds deeper flavor through caramelization.
Soup thickens as it cools and barley continues absorbing liquid, so refrigerate leftovers in covered container for up to 4 days.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months in freezer-safe container.
Prepare through step 2 (browned meat and vegetables) up to 8 hours ahead; refrigerate. Add remaining ingredients and proceed with cooking when ready.
Ladle into bowls; top with extra fresh cracked pepper and crusty bread for soaking. Pairs well with grilled cheese sandwich or simple green salad.
Common Mistakes
Skip washing barley to avoid starchy, gummy texture in finished soup
Brown meat fully and don't crowd pan to avoid steamed instead of browned vegetables
Don't forget to remove bay leaf before serving to avoid bitter taste and choking hazard
Substitutions
milder flavor
FAQ
Can I make this in a slow cooker?
Yes. Brown meat and vegetables in skillet first, then transfer to slow cooker with all remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours until barley and vegetables are tender.
What if I don't have pearl barley?
Substitute brown rice, farro, or diced potatoes in equal measure. Rice cooks faster (30-40 minutes), while farro takes similar time. Adjust water slightly if using potatoes.
How long does this keep and can I freeze it?
Refrigerate up to 4 days in covered container. Freezes well for up to 3 months in freezer-safe container. Thaw overnight in fridge and reheat gently on stovetop, adding splash of broth if needed.