Crock Pot Beef Barley Vegetable Soup

This Crock Pot Beef Barley Vegetable Soup is a hearty and nourishing recipe, which uses beef stew meat and pearl barley. It’s a healthy twist on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Beef Barley Vegetable Soup Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion, finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots, peeled and chopped
• 2 ribs celery, chopped
• 1/2 cup pearl or pot barley, rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• Fresh parsley for serving

How To Make Crock Pot Beef Barley Vegetable Soup

1. Brown the beef: Heat oil in a large pan over medium-high heat. Sear the beef in batches until browned, then transfer to a 4–6 quart slow cooker.
2. Sauté the aromatics: In the same pan, cook the diced onion over medium heat until translucent. Stir in garlic, salt, Italian seasoning, and pepper. Cook for 1 minute.
3. Add vegetables and barley: Transfer the onion mixture to the slow cooker. Add carrots, celery, barley, tomato paste, and bay leaves. Stir well.
4. Add broth and cook: Pour in the beef broth. Stir to combine. Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the barley and vegetables are tender.
5. Finish and serve: Stir in fresh parsley before serving. Adjust seasoning to taste and enjoy.

Recipe Tips

• Can I use quick-cooking barley? Yes, but add it during the last 1–2 hours to prevent overcooking.
• Do I need to brown the meat first? Browning adds flavor, but you can skip this step to save time.
• Can I add more vegetables? Definitely. Try green beans, peas, or potatoes.
• Is this soup freezer-friendly? Yes, freeze in airtight containers for up to 3 months.
• How to make it gluten-free: Use certified gluten-free barley alternatives like brown rice or quinoa.

What To Serve With Beef Barley Soup

This hearty soup pairs perfectly with:

• Crusty artisan bread or rolls
• A fresh green salad
• Grilled cheese or ham sandwiches
• Roasted vegetables
• Crackers or cornbread

How To Store Beef Barley Vegetable Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Cool completely and freeze in individual portions or a large container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Beef Barley Soup Nutrition Facts

• Calories: 338
• Carbohydrates: 30g
• Protein: 33g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 1200mg
• Potassium: 1266mg
• Fiber: 7g
• Sugar: 5g
• Calcium: 74mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use leftover roast beef?
Yes, add it during the last hour of cooking since it’s already cooked.

How to keep barley from getting mushy?
Use pot barley or add pearl barley later in the cooking time.

Can I make this vegetarian?
Yes, omit the beef and use vegetable broth with extra veggies or beans.

What’s the difference between pearl and pot barley?
Pearl barley is more processed and cooks faster; pot barley is chewier with more fiber.

Can I cook this soup on the stovetop?
Yes, simmer covered on low for 1.5 to 2 hours until everything is tender.

Try More Recipes:

• Crock Pot Beef Meatballs
• Crock Pot Beef Three Packet Roast
• Crock Pot Beef Pepper Steak