Amish beef barley soup made with ground beef is a hearty, comforting dish that’s quick and economical. This version swaps slow-cooking stew meat for ground beef, cutting cook time while keeping the familiar, old-fashioned flavor.
The soup is full of tender pearled barley, vegetables, and a savory broth, creating a complete one-pot meal ideal for busy evenings. It’s simple to prepare, filling, and perfect for enjoying now or as leftovers the next day.
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Why You’ll Love This Amish Beef Barley Soup
- Hearty and filling — everything you need in one bowl
- Simple ingredients — pantry staples you likely have on hand
- Easy one-pot recipe — minimal cleanup and straightforward steps
- Great for busy schedules — homemade comfort without long prep
- Delicious leftovers — flavors deepen after a day in the fridge
Ground Beef Barley Soup
Many traditional beef-barley soups use roast or stewing beef, which delivers rich texture but requires longer cooking. Using ground beef keeps the same comforting flavors while cutting the time needed on the stove.
If you prefer beef chunks, you can certainly use them, but expect a longer simmer to reach tender results. Ground beef makes this recipe a practical choice for weeknights when you want a homemade meal without lengthy preparation.
This old-fashioned vegetable beef barley soup is ideal for colder months: warming, filling, and straightforward to make. It’s a reliable family favorite when you need something both quick and satisfying.
How to Make Easy Beef Barley Soup With Ground Beef
- Cook the ground beef:
- Crumble and brown 1–2 pounds of ground beef in a skillet.
- Drain excess fat and set the beef aside. For a lighter soup, brown and drain the beef separately; for an easier one-pot method you can brown it and then cook the vegetables in the same pot.
- Sauté the vegetables:
- Heat 1 tablespoon of oil or butter in a large pot.
- Sauté minced garlic, dried onion flakes (or a small chopped onion), diced carrots, and diced celery until they begin to soften, a few minutes.
- Add tomatoes and seasonings:
- Add a 14.5-oz can of petite diced tomatoes (undrained) and the seasonings: bay leaves, dried thyme, oregano, parsley, black pepper, salt, and optional cayenne.
- Pour in about 6 1/2 cups of beef broth (or 4 cups broth plus 2 1/2 cups water and a teaspoon of concentrated beef base). Bring to a full rolling boil.
- Add barley and simmer:
- Stir in 2/3 cup quick pearled barley. Cover, reduce heat to low, and simmer about 30 minutes until the barley is tender.
- Serve and store:
- Serve the soup hot. Store leftovers covered in the refrigerator and reheat when ready.
- This soup freezes well in airtight containers for future meals.
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What Kind of Barley Should I Use?
Pearled barley is the most common choice for quick soups because it cooks faster than hulled barley. Quick pearled (instant) barley works well here and keeps the total cooking time manageable.
If you use hulled or whole barley, plan on a longer simmer until the grain is tender. Quick pearled barley is widely available in grocery stores near rice and beans and makes this recipe convenient for weeknight cooking.
What Could I Serve With Beef Barley Soup?
This soup is a satisfying one-pot meal, but a few classic sides pair nicely if you want to round it out. Fresh homemade buttermilk biscuits, a slice of moist cornbread, or a simple green salad complement the warm, savory broth and tender barley.
Choose a crusty bread or quick biscuits when you want something to soak up the broth, or add a light vegetable salad for contrast and extra freshness.
More Amish Dinner Recipes With Ground Beef
- Stuffed Peppers
- Tater Tot Casserole
- Beef and Noodle Dairy Casserole
- Poor Man’s Steak
More Amish Soup Recipes
Soup season means comfort food that’s easy to prepare and satisfying to eat. If you enjoy this barley soup, you might also like other hearty recipes such as hamburger soup, potato soup, vegetable beef soup, chicken corn noodle soup, cheesy chicken chowder, chili soup, or classic beef stew.
There are so many great soup options to enjoy during colder months. I hope you like this Amish ground beef and barley soup. If you try the recipe, please leave a comment and rating to share your experience. Thank you!
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Links to items you may need…
- 1.9 Qt induction casserole | stainless steel pot with glass lid
- OXO Good Grips stainless steel ladle
📖 Recipe Card
Amish Beef Barley Soup Recipe
Pin Recipe
Ingredients
- 1 lb. ground beef
- 1 Tbsp. oil or butter
- 2 garlic cloves, minced
- 1 Tbsp. dried onion flakes (or a small chopped onion)
- 2 – 3 carrots, diced
- 1 rib celery, diced
- 1 (14.5 oz.) can petite diced tomatoes, undrained
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. dried parsley flakes
- ½ tsp. black pepper
- ½ tsp. salt (or to taste)
- ¼ tsp. ground cayenne pepper (optional)
- 6 ½ c. beef broth (or use 4 c. broth and add 2 ½ c. water with 1 tsp. Better than Bouillon beef base)
- ⅔ c. Quick pearled barley
Instructions
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Crumble, brown, and drain the ground beef.
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Add the oil to a large pot and sauté garlic, onion (or flakes), carrots, and celery for several minutes until softened.
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Stir in tomatoes, seasonings, and broth. Bring to a rolling boil.
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Add the barley, cover, reduce heat, and simmer on low for about 30 minutes until barley is tender.
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Serve hot. Store leftovers covered in the refrigerator; soup can also be frozen for later.
Notes
*Nutrition information is approximate.
Nutrition