Slow Cooker Beef Vegetable and Barley Soup2022-01-30
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.6 g
Trans Fat2.7 g
Unsaturated Fat0.3 g
Slow cooker beef vegetable and barley soup. This soup is a hearty, heartwarming soup that is great for cool evenings. It’s perfect with dinner rolls on the side!
Is it difficult to make this beef and barley soup in a slow cooker?
Making beef and barley soup in a slow cooker is not difficult at all. All you need is to put the beef, carrots, onion, celery, potatoes, and beef stock in the pot. Cover it with a lid and cook for 6 hours on low, adding the barley during the last 30 minutes.
The ingredients are simple and it doesn’t require much time to make this soup. This recipe is perfect for people who are busy or who don’t like to spend too much time in the kitchen.
What are the Benefits of Eating Beef Vegetable and Barley Soup?
One of the benefits of beef vegetable and barley soup is that it is healthy. It is rich in protein, low in calories, and high in fiber.
This soup is very easy to make and requires few ingredients. All you need are some vegetables, beef, barley, salt, pepper, water, thyme leaves, and bay leaves. It also only takes about an hour to cook on the stove or in a slow cooker.
What barley is used for in this soup?
Barley is used in soups to create a creamy texture. It also provides a nice, chewy texture that makes the soup more filling.
What are some ways to eat this beef and barley soup?
Some ways to eat this beef and barley soup are:
– Add a dollop of sour cream or yogurt to the top of the soup
– Serve with a slice of crusty bread on the side for dipping
– Serve with chopped fresh herbs such as parsley, thyme, and rosemary
Slow Cooker Beef Vegetable and Barley Soup
You may like as well:
- 12 oz (360 g) beef round steak, cubed
- 1½ cups (375 ml) beef stock
- 1 cup cubed potatoes
- 1 cup chopped yellow onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, peeled and minced
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon dried mustard
- 2 bay leaves
- 1/3 cup quick-cooking barley
- salt and freshly ground black pepper, to taste
In a large oiled nonstick skillet, cook cubed beef over medium heat for about 5 minutes or until browned. Remove browned meat from the skillet and transfer it to a 6-quart (6 L) slow cooker. Add the remaining ingredients, except barley and seasoning. Mix well.
Cover the pot and cook on a low heat setting for 6-8 hours, adding barley during the last 30 minutes.
Turn off the cooker and open the lid. Discard bay leaves. Season to taste with salt and black pepper, Stir well. Serve hot.