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Autumn in a bowl: Beef and Barley soup is packed with hearty fall flavors

Autumn in a bowl: Beef and Barley soup is packed with hearty fall flavors

  • Updated

Soup season is finally here.

Loaded with veggies and Certified Piedmontese beef, this Beef and Barley soup is a hearty yet quick and easy addition to your weeknight meal rotation.


Serves 6 to 8

2 tablespoons olive oil

2 (16-ounce) packages Certified Piedmontese ground beef

1 large onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1 large red bell pepper, diced

2 bay leaves

1 small bunch fresh thyme

3 quarts beef stock

1 cup barley

Kosher salt and freshly ground black pepper

2 cups chopped kale

2 tablespoons sherry vinegar

2 tablespoons chopped Italian parsley

Baguette, for serving


In a soup pot over medium-high heat, heat the olive oil.

Add the ground beef and sear for about 15 minutes, until dark brown and crumbly. Add the onion, carrots, celery, and bell pepper and sauté for another 10 minutes, until vegetables soften. Add the herbs and season with salt and pepper.

Add the beef stock and barley and simmer for 45 minutes.

Add the kale, sherry vinegar, and parsley and stir. Season with salt and pepper to taste, and remove bay leaves.

Serve with toasted baguette.

Real Nebraska beef raised in the Midwest, Certified Piedmontese is a healthier option that’s naturally leaner, more tender and flavorful — it’s what beef really tastes like. Learn more at

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