Slow Cooker Beef & Barley Soup
Slow Cooker Beef & Barley Soup is the ultimate comfort food for chilly evenings. This hearty dish features tender beef chuck roast simmered in a rich beef broth, combined with chewy pearl barley and an array of colorful vegetables. As it cooks, the flavors meld beautifully, creating a warm and inviting aroma that fills your home. Perfect for family gatherings or cozy nights in, this soup is not just a meal; it’s a nostalgic experience that warms your soul.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves about 8 people 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup pearl barley
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Brown the beef chuck roast in a skillet with oil over medium-high heat until all sides are seared.
- While the beef is browning, chop the carrots, celery, onion, and garlic.
- Transfer the browned beef to your slow cooker. Add the barley, chopped vegetables, garlic, thyme, bay leaves, salt, pepper, and pour in the beef broth until everything is submerged.
- Cover and cook on low for about 8 hours or high for about 4 hours.
- Remove bay leaves before serving. Taste and adjust seasoning if needed.
- Serve hot with fresh parsley or crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 85mg
Keywords: For added depth of flavor, consider adding a splash of Worcestershire sauce. You can substitute chicken for beef or add different vegetables like potatoes or bell peppers for variety. If using frozen vegetables, add them halfway through cooking to maintain texture.