Slow Cooker Beef and Barley Soup Recipe

2020-11-22
  • Yield: 8 soup bowls
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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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
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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.

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