Slow Cooker Beef and Barley Soup Recipe
2022-11-22- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
3 People rated this recipe
Related Recipes:
-
Crokpot Lasagna Soup
-
Chicken Broccoli Stir-Fry
-
Slow Cooker Chicken Thighs
-
Slow Cooker Sweet Potato Soup
-
Crockpot Hawaiian Barbecue Ribs
Nutritional Info
This information is per serving.
-
Calories
187 -
Fat
16 g -
Saturated Fat
1.1 g -
Cholesterol
35.4 mg -
Carbohydrate
21.1 g -
Sodium
153 mg -
Protein
18.8 g
Slow cooker beef and barley soup recipe. Beef stew meat with barley and vegetables cooked in a slow cooker. This yummy and hearty soup is even better if made for a day in advance. Are you looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Slow Cooker Beef and Barley Soup Recipe
You may also like Slow Cooker Beef Soup with Red Wine or Slow Cooker Beef and Bean Soup
Ingredients
- 4 cups (1 L) water
- 14½ oz (435 ml) can reduced-sodium beef broth
- 14½ oz (435 ml) can diced tomatoes, undrained
- 1 pound (480 g) beef stew meat, cut into cubes
- 1 cup cubed potatoes
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 cup frozen peas, thawed
- 1/2 cup quick-cooking barley
- salt and freshly ground black pepper, to taste
- 1 bay leaf
Method
Step 1
In a 6-quart (6 L) slow cooker, combine all ingredients, except peas, barley, and seasoning. Stir well.
Step 2
Cover the pot and cook on low-heat setting for 6-8 hours or until beef and vegetables are tender, adding thawed peas and barley during the last 20 minutes.
Step 3
Turn off the cooker and open the lid. Discard bay leaf. Season to taste with salt and black pepper and stir well.
Step 4
Ladle into soup bowls. Serve hot.
