Slow Cooker Beef & Barley Vegetable Soup

Description

This Slow Cooker Beef & Barley Vegetable Soup is a hearty, cozy, and satisfying one-pot meal loaded with tender beef, chewy pearl barley, carrots, peas, tomatoes, and savory herbs. Everything slowly simmers together until the beef is tender and the barley is perfectly cooked. It’s the perfect old-fashioned comfort meal for a chilly day!

Ingredients

• 1½ lb (680 g) beef stew meat, cut into bite-size pieces
• ¾ cup pearl barley, rinsed
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• ½ tsp salt, or to taste

Instructions

1. Add the beef, barley, onion, carrots, celery, diced tomatoes, garlic, and peas to the slow cooker.
2. Pour in the beef broth and Worcestershire sauce.
3. Add the thyme, parsley, bay leaves, salt, and black pepper.
4. Stir well to combine.
5. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the barley is cooked.
6. Remove the bay leaves before serving.
7. Taste and adjust the seasoning if needed.
8. Serve hot with crusty bread or a simple green salad.

❓Q&A

Can I use another cut of beef?
Yes! Chuck roast or other stewing beef works very well and becomes tender during slow cooking.

Do I need to cook the barley first?
No. Pearl barley can be added directly to the slow cooker.

Can I add more vegetables?
Absolutely. Potatoes, mushrooms, green beans, or corn would all be delicious additions.

Can I freeze this soup?
Yes. Allow it to cool completely, then freeze in airtight containers. Thaw overnight in the refrigerator and reheat gently.