Hearty Beef Barley Soup Slow Cooked
Equipment
- Slow Cooker (6-quart or larger) The real hero of this recipe, making it part of your rotation of soup recipes slow cooker style.
- Skillet (optional) For browning the meat before slow cooking. Adds deeper flavor, but you can skip if you're short on time.
- Cutting board & knife For prepping your vegetables and meat.
- Ladle & Stirring Spoon For serving and occasional stirring.
Ingredients
Protein & Grains
- 1.5 pounds beef chuck or stew meat cut into 1-inch cubes
- 3/4 cup pearl barley rinsed
- Vegetables
- 3 carrots diced
- 3 celery stalks diced
- 1 large onion chopped
- 3 cloves garlic minced
- 1 cup mushrooms sliced (optional but recommended)
- 1 can 14.5 oz diced tomatoes, undrained
- 6 cups low-sodium beef broth
Herbs & Seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 1 tablespoon olive oil for browning meat
Optional Additions
- A handful of chopped spinach or kale at the end for a healthy green boost
- A dash of hot sauce or red pepper flakes for heat
Instructions
Brown the Beef (Optional but Recommended)
- In a hot skillet with olive oil, brown the beef chunks on all sides. This adds a layer of richness to the soup. Transfer the meat to your slow cooker.
Add the Vegetables
- To the slow cooker, add diced carrots, celery, onion, garlic, mushrooms (if using), and the can of diced tomatoes.
Pour in the Broth and Barley
- Add rinsed pearl barley and pour in the beef broth. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaves. Season with salt and pepper.
Set It and Forget It
- Cover and cook on low for 8 hours, or high for 4–5 hours. The barley will become tender, and the beef will be melt-in-your-mouth soft.
Finish and Serve
- Remove the bay leaves. If you’re adding spinach or kale, stir it in during the last 10 minutes of cooking. Taste and adjust seasoning as needed. Serve hot with crusty bread or a green salad.