This Slow Cooker Beef and Barley Soup is a hearty and comforting classic that’s perfect for chilly days. Tender chunks of beef, wholesome barley, and a medley of vegetables simmer in a rich and flavorful broth, creating a satisfying and nourishing meal. And the best part? Your slow cooker does all the work!
Why You’ll Love This Recipe
- Easy and Convenient: Simply toss all the ingredients in your slow cooker and let it simmer to perfection. No fuss, no muss!
- Flavorful and Hearty: This soup is packed with rich, savory flavors from the beef, vegetables, and barley. It’s a satisfying meal that will stick to your ribs.
- Perfect for Meal Prep: Make a big batch of this soup and enjoy it throughout the week or freeze it for later.
Ingredients
Here’s what you’ll need to create this delicious and easy soup:
- Olive oil: Optional, for browning the beef.
- Onion: Chopped, for flavor and texture.
- Garlic: Minced, for aromatic depth.
- Carrots and celery: Sliced or diced, for added flavor, color, and nutrients.
- Stew meat: Cut into small pieces for even cooking.
- Reduced-sodium beef broth: Forms the base of the flavorful broth.
- Diced tomatoes: Undrained, adds richness and texture.
- Pearled barley: Adds a chewy texture and heartiness to the soup.
- Onion soup mix: Adds a blend of savory flavors.
- Fresh parsley: Chopped, for garnish and a touch of freshness.
- Salt and black pepper: To taste.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Slow Cooker Beef and Barley Soup
Step 1: Brown the Beef (Optional)
If you have time, heat the olive oil in a skillet over medium-high heat. Season the stew meat with salt and pepper, then brown it on all sides. This step adds extra flavor but can be skipped if you’re short on time.
Step 2: Combine Ingredients in Slow Cooker
Place the beef (browned or unbrowned), chopped onion, minced garlic, sliced carrots and celery, beef broth, diced tomatoes (with juices), barley, and onion soup mix into your slow cooker. Stir well to combine.
Step 3: Cook and Season
Cover the slow cooker and cook on LOW for 6-8 hours, or until the beef is tender and the barley is fully cooked. Cooking on low is recommended for optimal flavor and texture. Once cooked, taste and adjust the seasoning with salt and pepper as needed.
Step 4: Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Pro Tips for Making the Recipe
- Use good quality beef: The better the beef, the better the flavor of the soup.
- Adjust the liquid: If you prefer a thinner soup, you can add more broth.
- Add other vegetables: Feel free to add other vegetables, such as diced potatoes, mushrooms, or green beans, to the slow cooker along with the other ingredients.
How to Serve Slow Cooker Beef and Barley Soup
- Cozy Weeknight Meal: This Slow Cooker Beef and Barley Soup is perfect for a warm and satisfying weeknight dinner.
- Game Day Snack: Serve it as a hearty and satisfying snack for game day gatherings.
- Potluck Favorite: This soup is a crowd-pleaser that’s easy to transport and serve at potlucks.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a bit of extra broth if the soup has thickened.
Freezing
Let the soup cool completely before portioning it into freezer-safe containers. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
FAQs
Can I use quick-cooking barley instead of pearled barley?
Yes, you can use quick-cooking barley, but you’ll need to reduce the cooking time.
Can I make this soup without a slow cooker?
Yes, you can make it on the stovetop over low heat, simmering for about 1-2 hours, or until the beef is tender and the barley is cooked through.
Can I add other herbs and spices to this soup?
Absolutely! Feel free to add other herbs, such as bay leaves or thyme, or spices like paprika or garlic powder.
How can I make this soup vegetarian?
You can omit the beef and use vegetable broth instead of beef broth. You can also add lentils or beans for extra protein.
There you have it! A hearty, flavorful, and easy-to-make recipe for Slow Cooker Beef and Barley Soup that’s perfect for chilly days and busy schedules. Enjoy!
PrintSlow Cooker Beef and Barley Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Beef and Barley Soup is a hearty and comforting dish that’s perfect for chilly days. Tender beef, hearty barley, and a medley of vegetables simmer in a rich and flavorful broth, making it a satisfying and easy-to-prepare meal.
Ingredients
Produce
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced or diced
- 2 celery ribs, sliced
- 2 tablespoons fresh parsley, chopped
Protein
- 2 pounds stew meat, cut into small pieces
Pantry
- 1 tablespoon olive oil (optional, for browning beef)
- 8 cups reduced-sodium beef broth
- 28 ounces diced tomatoes with juices
- 3/4 cup pearled barley
- 1 ounce onion soup mix
- Salt and black pepper to taste
Instructions
- Brown Beef (Optional): Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper and brown on all sides. This step adds flavor but can be skipped if you’re short on time.
- Combine Ingredients: Place the beef, onion, garlic, carrots, celery, beef broth, diced tomatoes (with juices), barley, and onion soup mix into the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is tender and the barley is fully cooked. Cooking on LOW is recommended for optimal results.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley, if desired.
Notes
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave, adding extra broth if needed.
- Freezing: Let the soup cool completely before freezing. Thaw overnight in the refrigerator before reheating.
- Variations:
- For a richer flavor, use beef bone broth.
- Add other vegetables, such as diced potatoes, mushrooms, or green beans.
- For a thicker soup, add a slurry of cornstarch and water towards the end of the cooking time.
- Garnish with a dollop of sour cream or Greek yogurt for extra creaminess.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg