Hearty Slow Cooker Beef Barley Soup
A comforting and nutritious soup made with tender beef, wholesome barley, and a medley of vegetables, perfect for chilly days.
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal
Beef and Vegetables
- 1 pound beef stew meat Cut into 1-inch cubes
- 1 tablespoon olive oil For browning the beef
- 1 medium onion Diced
- 2 pieces carrots Sliced
- 2 stalks celery Sliced
- 3 cloves garlic Minced
- 1 cup pearl barley Rinsed
- 6 cups beef broth For rich flavor
- 1 can diced tomatoes 14.5 ounces, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper To taste
- 2 cups fresh spinach Optional, stirred in at the end
Wash and chop the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic.
Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides for 5-7 minutes, then transfer to the slow cooker.
In the same skillet, sauté the onion, carrots, celery, and garlic for 3-4 minutes until softened. Transfer to the slow cooker.
Add the rinsed barley, beef broth, diced tomatoes, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine, cover, and cook on low for 480 or on high for 240.
Calories: 320kcalProtein: 25gSodium: 600mg
Keyword barley, beef, slow cooker, soup