Go Back
Crockpot Beef Barley Soup

Crockpot Beef Barley Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 362
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs beef chuck, cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and sliced into ¼-inch coins
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 1 cup pearled barley
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt and freshly ground black pepper
  • chopped fresh parsley, for serving

Method
 

  1. Season beef with salt and pepper. Place in slow cooker with onion, carrots, celery, garlic, tomato paste, thyme, bay leaves, beef broth, and barley. Stir, cover, and cook on low 7 to 8 hours or high 3 to 4 hours.
  2. Remove bay leaves. Taste and adjust seasoning; mash a few vegetable pieces against the side for a thicker broth if desired.
  3. Ladle into bowls, top with parsley, and serve.

Notes

The soup thickens as it sits; add a splash of broth when reheating. Browning the beef before slow cooking adds extra richness, but it’s completely optional.