Hearty Beef Barley Soup

Hearty Beef Barley Soup

Hearty Beef Barley Soup

I want to share my experiences about when I was creating this recipe. I had to try this recipe a couple of different times before it blended into a consistency I liked. Let me explain why. 

Beef barley soup is a classic combination. So a key component to this recipe was….you guessed it. Barley (and beef of course!). The first time I made this recipe, I didn’t like the outcome of the blended soup. It was a bit gummy and the texture wasn’t completely smooth, even after I ran it through a fine mesh sieve. This was definitely because of the barley.

So I increased the amount of liquid and reduced the amount of barley and tried again. After more trialing, I was finally happy with the outcome. That being said, it’s still going to be very important for you to run this soup through a fine mesh sieve. 

It’s crucial because it will catch any un-blended pieces of meat or vegetables, and it will also help to reduce the amount of gumminess from the barley. Once you do that, the barley actually adds a nice texture to the soup. I think it will be a good change of pace from most blended soups, because texture is one thing most people really miss when they are on a modified dysphagia diet. 

Thankfully, other than the actual blending, this recipe is really straight forward. I chopped up my onions, carrots, and celery into small bits. Yours don’t have to be as precise as mine because everything will be blended anyway. 

The meat that I used was actually meat that came off of boiled soup bones. If you have that, feel free to use it! Otherwise cooked beef pot roast is almost the exact same thing. It won’t change the texture or consistency at all. Here’s a picture of how big I cubed my meat.

Chopped Vegetables

Every. Single. Time. that I made this recipe, it came out as an IDDSI level 2. Across recipes, trials, and variations, it was always a level 2. You can be pretty confident that if you follow this recipe, you’ll get a nice IDDSI level 2: mildly thick. If you’re still unsure how to test the consistency of your blended soup, you can find more information here. You can also check out our get started page.

We hope you enjoy this recipe! It’s definitely a good example of a time when blended meat is very tolerable. In fact, it adds a really nice taste to the soup. It’s hearty and delicious!

Let us know what you think! Leave any questions, comments, or concerns below!

Beef Barley Soup

Hearty Beef Barley Soup

Prep Time10 mins
Cook Time20 mins
Course: Soup
Keyword: mildly thick
Servings: 4


  • blender


  • ½ lg onion chopped
  • 2 celery stalks chopped
  • 2 medium carrots chopped
  • 2 cloves garlic ,minced
  • 8 c beef broth
  • 1 14 oz can of whole canned tomatoes
  • 2 bay leaves
  • 2 c leftover beef roast cubed
  • ½ c uncooked barley
  • Salt & pepper


  • Cook barley according to package directions. Set aside.
  • In a large soup pot over medium heat, cook the onion, celery, and carrots in olive oil. Cook ~5 minutes, or until softened. Season with salt and pepper.
  • Add in garlic and cook for an additional 30 seconds.
  • Add in beef broth and canned tomatoes. Crush tomatoes with a wooden spoon so their juices release.
  • Add in the bay leaves and bring to a boil. Reduce heat and allow to simmer for 10 minutes.
  • Add in the cubed beef roast and allow to warm in the soup broth.
  • At the very end, remove the bay leaves and add in the cooked barley.
  • Blend using an immersion blender, or transfer to a large blender. Blend until smooth.
  • Pour the soup through a fine mesh sieve to remove any small bits.
  • Serve warm and enjoy!

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