Description
This crockpot beef and barley soup is cozy, hearty, and perfect for cold days.
Ingredients
Scale
- 2 pounds beef stew meat (or chuck roast, cut into 1-inch cubes)
- 6 cups beef broth
- 3 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup quick pearl barley
- Fresh parsley (for garnish)
Instructions
- Add the beef to the slow cooker.
- Stir in the carrots, celery, onion, and garlic.
- Pour in the beef broth, water, and tomato paste.
- Add the Worcestershire sauce, Italian seasoning, salt, and pepper, then give everything a good stir.
- Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until the beef is tender.
- About 30–45 minutes before serving, stir in the quick pearl barley.
- Cover again and continue cooking until the barley is tender and the soup has thickened slightly.
- Ladle into bowls and serve with crusty bread.
Notes
- This soup is great for leftovers.
- Adjust seasoning to your taste.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on LOW or 4 hours on HIGH
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crockpot Beef Barley Soup, Beef Soup, Barley Soup, Slow Cooker Soup