Slow Cooker Beef Barley Soup
A hearty and comforting soup made with tender beef, nutritious vegetables, and wholesome barley, perfect for chilly days.
Ingredients
Meat and Grains
- 1 pound beef stew meat, cut into cubes Use good quality beef stew meat.
- 1 cup barley Pearl barley is recommended.
Broth and Vegetables
- 4 cups beef broth Use low-sodium for a healthier option.
- 2 carrots diced Adds sweetness.
- 1 onion chopped Enhances flavor.
- 2 stalks celery, diced For added crunch.
- 1 can diced tomatoes Adds acidity.
- 2 cloves garlic, minced For aromatic flavor.
- 1 teaspoon dried thyme For herbal flavor.
- to taste Salt and pepper Adjust based on preference.
- 2 cups spinach or kale (optional) Add for extra nutrition.
Instructions
Preparation
- Plug in and set the slow cooker to low or high depending on your timeframe.
- In the slow cooker, spread out the beef stew meat evenly.
- Add the barley to the slow cooker.
- Pour in the beef broth to cover the meat and barley.
- Add diced carrots, chopped onion, and diced celery.
- Pour in the can of diced tomatoes.
- Add minced garlic and dried thyme.
- Season with salt and pepper to taste.
- Stir everything together until well combined.
Cooking
- Cover the slow cooker and cook on low for about 8 hours or high for 4 hours.
- 30 minutes before serving, stir in spinach or kale if using.
- Once cooking time is up, stir again, adjust seasoning, and serve.
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Notes
May add different vegetables or lean proteins and can reduce cooking time when using the high setting.