Description
A hearty and comforting Crockpot Beef Barley Soup made with tender beef, pearl barley, and a medley of vegetables, slow-cooked to perfection for a rich, flavorful meal.
Ingredients
1 1/2 pounds beef stew meat, cut into bite-sized pieces
1 cup pearl barley, rinsed
4 cups beef broth
2 cups water
3 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and black pepper, to taste
Instructions
- Add the beef, barley, beef broth, water, carrots, celery, onion, garlic, and diced tomatoes into the crockpot.
- Stir in thyme, parsley, bay leaf, salt, and black pepper.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender and barley is cooked.
- Remove the bay leaf before serving.
- Taste and adjust seasoning as needed. Serve hot with crusty bread.
Notes
Add mushrooms or frozen peas in the last hour for extra flavor and texture.
Barley can be substituted with farro or brown rice.
A splash of balsamic vinegar adds depth to the broth.
To thicken soup, cook uncovered on high for the last 30 minutes or mash some vegetables.
Cool completely before storing in the refrigerator (up to 4 days) or freezing (up to 3 months).
- Prep Time: 15 minutes
- Cook Time: 7–8 hours on low or 4–5 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
