Vegetable Beef Barley Soup with Mushrooms

A bowl of Vegetable Beef Barley Soup with Mushrooms is pure comfort on a chilly day. It’s hearty, loaded with tender beef, earthy mushrooms, and wholesome barley, which makes every spoonful satisfying. This cozy soup tastes like it simmered all day, even though it’s easy enough for a weeknight dinner.

There’s nothing like a hearty bowl of soup when the weather turns cool, and this Vegetable Beef Barley Soup with Mushrooms hits all the right notes. It’s warm, filling, and packed with tender chunks of beef, two kinds of mushrooms, and good-for-you grains. A few simple ingredients come together to make a cozy, comforting meal that’s perfect for chilly days.

Beef Barley Mushroom Soup

I originally spotted a version of this recipe in a Hyvee magazine and couldn’t resist giving it a few small tweaks. In fact, this recipe has been on my website and our table since 2014. The flavor is rich and well-balanced, with plenty of texture from the vegetables and barley. Nice big chunks of stew meat make this soup a meal, even for the hungriest of folks. Serve it alongside some cornbread biscuits or a slice of crusty bread to make sure and get every last drop from the bottom of the bowl. 

Vegetable Beef, Barley & Mushroom Soup

A bowl of this beef soup brings all the comfort and flavor a home-cooked meal should. It only gets better after a day in the fridge. The mushrooms bring a deep, savory flavor that pairs perfectly with the beef and barley, while a splash of lemon juice at the end brightens everything up. Whether you’re making it on the stovetop or letting it simmer away in the slow cooker, it’s the kind of meal that makes the whole house smell amazing.

Cooking with Barley

Barley comes in a few different forms, and knowing the differences can help you get the texture and cook time you want for your soup. Hulled barley, also called barley groats, has only the tough outer husk removed, so it’s a true whole grain with a chewy, nutty texture, but it takes longer to cook. Hulled barley is similar, but the hull naturally comes off during harvest, making it slightly quicker to prepare while still keeping that whole-grain goodness. Most recipes call for pearl barley, which has the bran polished away, so it cooks faster and becomes soft and tender in soups, though it’s no longer a whole grain. Quick or quick-pearled barley is pre-cooked or partially steamed for an even faster option, perfect for weeknight meals.

• Does barley need to be cooked before adding to soup? The short answer is no. You can add uncooked barley directly to your soup, and it will cook in the broth as the soup simmers. Hulled or hulless barley will take longer to become tender, while pearled or quick barley cooks in much less time, so you can adjust depending on your schedule.
• What kind of barley should I use? Quick barley works best for this recipe since it cooks in about 10–15 minutes and stays tender. If you only have regular pearled barley, plan to simmer longer, about an hour and a half, until the grains are soft and chewy.
• Does barley thicken soup? Yes, it does. As it cooks, barley releases starch that naturally thickens the broth. If you prefer a thinner soup, just add an extra cup of broth or water at the end.

Ingredients In Old Fashioned Beef and Mushroom Barley Soup

You will find the ingredient amounts and instructions in the printable recipe card at the bottom of this post. 

• Flour, salt, and black pepper: These help give the beef a nice sear and deepen the broth’s flavor. For a gluten-free version, use a 1:1 gluten-free flour blend, cornstarch, or arrowroot starch.
• Beef stew meat: Any cubed beef works well.
• Olive oil: Used for browning and sautéing. Avocado or Canola oil also works just fine.
• Beef stock and water: Using a mix keeps the soup rich but not too salty. You can use all broth for a deeper flavor or low-sodium broth to control the sodium.
• Quick barley: This cooks faster than traditional pearled barley, making it great for weeknights. If you have regular barley, simmer it for a longer period until tender, or cook it before adding it to the soup.
• Tomato paste: Adds body and a subtle tang.
• Lemon juice: Adds a fresh, bright finish that balances the richness of the soup. Please don’t skip it!

• Shallots and garlic: Shallots add a subtle sweetness, but you can swap in a yellow onion if that’s what you have on hand.
• Carrots and celery: Classic soup veggies that bring color, texture, and flavor. Carrot “chips” or coins hold their shape nicely.
• Thyme: Totally optional. If you don’t love it, skip it. Italian seasoning or a pinch of rosemary makes a nice substitute.
• Mushrooms: A mix of baby portabella and white mushrooms gives a balance of earthy and mild flavor. 

How to Make Beef Barley Soup with Mushrooms

You can start this soup on the stovetop or get it going in your slow cooker; either way works perfectly.

In a large stockpot, heat olive oil over medium heat.

In a bowl, combine flour, salt, and pepper. Toss the beef in the mixture to coat.

Add the coated beef to the pot and brown on all sides. Remove and set aside.

Add a bit more olive oil, then sauté the shallots and garlic until tender, about 5 minutes.

Add mushrooms, carrots, celery, and thyme to the pot. Stir in the broth, water, and tomato paste.

Add in the beef and barley. Bring to a boil, then reduce the heat, cover, and simmer for 45–60 minutes, or until the beef and barley are tender.

Stir in lemon juice just before serving.

For the Slow Cooker: Add the coated beef to the pot and brown on all sides. Remove and set aside. Add a bit more olive oil, then sauté the shallots and garlic until tender, about 5 minutes. Transfer everything (beef, shallots, and garlic) to the slow cooker and add the remaining ingredients. Cover and cook on low for 6–7 hours. Add in lemon juice before serving.

Leftover Soup Storage

This soup keeps really well, making it perfect for meal prep or leftovers. Store any cooled soup in an airtight container in the refrigerator for up to 4–5 days. When reheating, you may need to add a splash of broth or water, since the barley continues to absorb liquid as it sits.

You can also freeze this soup for longer storage. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. If using hulled or hulless barley, note that it may become a bit chewier after freezing. Quick or pearled barley tends to hold up better in the freezer. Reheat gently on the stove or in the microwave, adding extra liquid as needed.

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If you love this Vegetable Beef Barley Soup recipe, make sure you keep it handy! Save it to your favorite Pinterest recipe board before you go!

More Soup Recipes to Love

If you are in soup mode all year long like I am, then I have a wide array of soup recipes here on my website to enjoy! If you were thinking that maybe you’d like to make a vegetable beef soup with ground beef, you have to try my Grandma’s Hamburger Soup (pictured above!) It’s one of my favorites for sure, as is my Mom’s Homemade Chicken Noodle Soup. Don’t forget classics like this Three Bean Chili, Cincinnati Chili, Tomato, and Cheesy Potato, too! You can find lots more soup recipes here.

This Vegetable Beef Barley Soup with Mushrooms is one to add to your regular rotation. It’s easy, wholesome, and full of that from-scratch flavor that makes homemade meals special. If you give it a try, let me know in the comments how it turned out. Your feedback and star ratings always mean so much to me!

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Print Recipe

Vegetable Beef, Barley and Mushroom Soup

Hearty vegetable beef soup with mushrooms and barley will be sure to fill you up!

Prep Time5 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Soup

Cuisine: American

Keyword: Barley and Mushroom Soup, beef barley soup, stew meat, Vegetable Beef

Servings: 8 servings

Calories: 378kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 pound baby bella mushrooms sliced
• 1/2 pound white mushrooms sliced
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef stew meat
• olive oil
• 1 cup shallots chopped
• 4 cloves garlic minced
• 2 cups carrots sliced (I love using the carrot chips or coins)
• 1 1/2 cups celery chopped
• 1/2 – 1 Tablespoon thyme if you aren’t a fan, omit this step
• 7 cups beef broth
• 5 cups water
• 1 1/2 cups quick barley
• 3 Tablespoons tomato paste
• 1 Tablespoon lemon juice

Instructions

• In a stock pot over medium heat, add about 2-3 Tablespoons of olive oil to heat.
• In a bowl combine flour with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, toss meat in the flour and place in the stock pot to brown in oil. Stir occasionally until well browned. Remove meat from pot, set aside.
• Add about 2 Tablespoons of olive oil to pot, and throw in your shallots and garlic. Saute until tender. (about 5 minutes)
• Add the mushrooms, carrots and celery to pot and stir in remaining seasonings.
• Add to the pot the broth, water, tomato paste and barley. Add the beef back in.
• Bring to a boil, reduce heat, cover and simmer for 45-60 minutes. Remove from heat and stir in lemon juice.

Notes

For the Slow Cooker: Add the coated beef to the pot and brown on all sides. Remove and set aside. Add a bit more olive oil, then sauté the shallots and garlic until tender, about 5 minutes. Transfer everything (beef, shallots, and garlic) to the slow cooker and add the remaining ingredients. Cover and cook on low for 6–7 hours. Add in lemon juice before serving.

Leftover Storage: This soup keeps really well, making it perfect for meal prep or leftovers. Store any cooled soup in an airtight container in the refrigerator for up to 4–5 days. When reheating, you may need to add a splash of broth or water, since the barley continues to absorb liquid as it sits.

You can also freeze this soup for longer storage. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. If using hulled or hulless barley, note that it may become a bit chewier after freezing. Quick or pearled barley tends to hold up better in the freezer. Reheat gently on the stove or in the microwave, adding extra liquid as needed.

Nutrition

Serving: 1serving | Calories: 378kcal | Carbohydrates: 45g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 1150mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5554IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 5mg

This recipe was originally posted on October 22, 2014. It has been updated for user experience and reshared on October 23, 2025.