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Crockpot Beef Barley Soup

Crockpot Beef Barley Soup

A comforting bowl of beef barley soup made in a slow cooker, featuring tender beef, chewy barley, and a savoury broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb lean beef (such as chuck or round) Cut into bite-sized pieces
  • 1 cup pearl barley Rinsed
  • 1 large onion Chopped
  • 3 cloves garlic Minced
  • 4 cups beef broth Low sodium recommended
  • 2 cups carrots Chopped
  • 2 cups celery Chopped
  • 1 teaspoon dried thyme
  • Salt and pepper to taste Adjust seasoning before serving

Method
 

Preparation
  1. In a large skillet, brown the beef over medium heat until it's nicely seared.
  2. Transfer the beef to a slow cooker.
  3. Add the onion, garlic, carrots, celery, barley, thyme, bay leaf, and broth to the slow cooker.
Cooking
  1. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and the barley is cooked but still firm.
  2. Remove the bay leaf and adjust seasoning with salt and pepper to taste.
Serving
  1. Serve the soup hot with crusty bread or a side salad.

Notes

Store leftovers in the refrigerator for up to 3-4 days. Soup may thicken while sitting; add additional broth when reheating if needed.