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Beef and Sprouted Barley Soup

Wholesome, flavourful and nourishing soup to enjoy on a cozy evening.
1 hour, 40 minutes
6 Servings
Pairs perfectly with cool fall evenings.

This hearty, wholesome and nourishing Beef and Sprouted Barley soup is ready for the coziest of evenings! It’s filled with veggies, tender beef and delightfully chewy sprouted barley. Sprouting barley improves it taste and texture, reduces cook time, and aids in digestibility and bioavailability. This recipe is also easy to make (most of the time is hands-off simmering time!) and smells AMAZING as it cooks. We hope you love this delicious soup as much as we do!

ingredient tips & substitutions

  • Fresh thyme is definitely recommended, but you can also use dried herbs in a pinch
  • We enjoy a really hearty soup, but if you prefer more liquid, you can add in extra broth
  • If you would like a thick stew-like consistency you can add a little cornstarch or flour to thicken the broth. Simply mix with a little water or broth until there are no clumps before adding to the soup
  • Choose a dry red wine that you would enjoy drinking, if you don’t have wine you can substitute extra broth
  • We like to use low sodium broth and add more salt in later if needed, but you can choose broth to your taste

can i make vegetarian/vegan sprouted barley soup?

Absolutely, omit the beef and worcestershire sauce and use vegetable broth. Reduce the simmering time to until the vegetables are tender, about 30-40 minutes. You can also add in extra veggies like potato, sweet potato, turnip or rutabaga. 

recipe notes

The sprouted barley is cooked separately and added later to ensure everything cooks at the right pace, and so the barley can be rinsed after cooking (it’s a naturally ‘dusty’ grain). Feel free to use leftover barley or cook it ahead of time. Add two cups of cooked barley to the soup. 

This soup will keep for several days in the fridge, but you’ll likely need to add some extra water or broth when warming it up because sprouted barley will soak up a lot of liquid as it sits.

Beef and Sprouted Barley Soup

Wholesome, flavourful and nourishing soup to enjoy on a cozy evening.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 6

What You'll Need:

  • 1 cup Second Spring Sprouted Barley (dry)
  • .7kg (1.5 lbs) stewing beef
  • 1 tbsp olive oil
  • 1 large yellow onion
  • 2 large carrots
  • 2 ribs celery
  • 4 cloves garlic
  • 1 tsp fresh thyme (about 4 large sprigs destemmed)
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 cup red wine
  • 4 cups beef broth
  • 1 heaping cup chopped mushroom
  • salt and pepper to taste

How To Make It:

  • Peel and chop carrots, onion and celery, and mince garlic. Remove thyme from stem.
  • Add oil and beef to a large pot on medium-high heat and brown, about 5 minutes. Remove beef and juices and set aside.
  • Add a little more oil along with the onion, carrots and celery. Saute on medium heat until onions are soft, about 5 minutes. Add garlic and saute another minute.
  • Add beef (and juices), thyme, bay leaf, tomato paste, Worcestershire sauce, wine and broth to the pot. Bring to a simmer, cover and cook for 60 minutes.
  • Meanwhile, cook the sprouted barley according to the package directions. Drain and rinse.
  • After 60 minutes, add the cooked sprouted barley and mushrooms. Simmer for another 15-20 minutes, until beef is tender. Season generously with pepper and add salt to taste. Remove the bay leaf before serving.


For any leftovers, you'll likely need to add more water or broth because sprouted barley can suck up a lot of liquid.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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