Meals With Maggie: Beef Barley Soup

beef barley soup

Since the weather is getting a little more cold and a little more cozy, I’ve been inspired to cook something very hearty and very filling. In a previous blog, I’ve mentioned how I tend to stay away from processed and junk food. Instead, I nourish my family with meals that are good on the outside and the inside. Beef Barley Soup is one of them.

beef barley soup

Beef Barley Soup is a comforting dish that’s complete in itself. Using barley makes it healthier than eating it with rice, though you can always remove it and serve it with rice. You can add other vegetables as well, like potatoes, sweet potatoes, and carrots. Using a pressure cooker allows you to make this dish in a little over an hour, though you can slow cook it if you have the time.

Beef Barley Soup


  • 500 grams of stewing/goulash beef cubes
  • 1 white onion, diced
  • 2 tablespoons olive oil (Doña Elena olive oil, Pomace)
  • 4 beef cubes/bouillon
  • 4–6 cups of water
  • 2 cans of diced tomatoes preferably with Italian herbs (I use Contadina brand, but any similar will work)
  • 1 cup of barley (It’s available in Healthy Options and select Rustan’s Supermarkets)
  • Salt to season
  • A handful of mint leaves
  • Optional: Preferably stiff feta cheese (Lemnos)



  1. In a large pot saute the onions with the olive oil until the onions are translucent.
  2. Add the beef and cook it until the outside turns brown. About 5-10 minutes.
  3. When the beef is browned, in a pressure cooker, add 2 beef cubes, your meat and onions with 4 cups of water and pressure cook for about 20 minutes or until the meat is soft enough to shred/separate.
  4. Remove the lid, then add 2 cans of diced tomatoes and 1 cup of barley to the mix.
  5. Add the two extra beef cubes and salt to taste.
  6. Simmer until the barley is soft, for about 30 minutes. Add more water as you go, depending on how soupy you’d like your dish to be.
  7. Once cooked, turn off the heat, and add the mint leaves.
  8. Serve with diced cubes or crumbs of feta cheese for extra flavor!

beef barley soup

My husband loves the added bonus of feta cheese, which gives each bite an interesting taste. All the flavors meld together wonderfully, and believe me: if you have leftovers, they taste even better the next day.

If you make this dish, tag me in your photos! I wanna see how it turns out. Enjoy!