Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

An easy classic beef barley soup with lots of flavor! Feel free to add in any extras of your choice, I like to add in chili flakes and jalapeno peppers for some heat, I also like to sprinkle some fresh grated Parmesan cheese on top of the soup in the bowl

Ingredients Nutrition


  1. In a large Dutch oven, brown the ground beef with onion, garlic and thyme (if using) until meat is no longer pink.
  2. Add the remaining ingredients to pot.
  3. Cover and simmer for 1-1/2 to 2 hours, adding salt and pepper to suit taste.


Most Helpful

I've made this at least six times now and finally thought to review it. We've had it with both the ground beef and leftover roast, either way it's a family favourite.The addition of the can of tomatoe soup just gives it that extra body and flavour. We're having it tonight with bakery rolls and saskatoon berry pie for dessert. Thanks for another awesome recipe Kittencal.

mjane August 08, 2013

Made this for our lunch yesterday and I followed the directions except for using leftover roast beef...wonderful. Another winner and one I will make again.

mama smurf August 21, 2011

Wonderful!! This soup is soooo good just like all of Kittencal's recipes!! This is one soup that will be made often. Thank you so much.

Beansy October 09, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a