This Crockpot Beef and Barley Soup is the ultimate cozy meal, packed with tender beef, hearty barley, and a colorful array of vegetables. It’s not just delicious – it’s nutrient-dense and perfect for those chilly nights when you want something filling and satisfying.
Why You’ll Love This Recipe
- Hearty & Filling: With lean beef, fiber-rich barley, and plenty of vegetables, this soup is as filling as it is nutritious. It’s the perfect dish to keep you satisfied all day long.
- Packed with Veggies: Carrots, celery, mushrooms, and peas add loads of flavor and texture, making this soup a vegetable lover’s dream.
- Easy Crockpot Meal: Simply throw all the ingredients in your slow cooker, set it, and forget it! The slow cooker works its magic to create a rich, flavorful broth and tender beef, making this a hands-off, stress-free meal.
Here are the Main Ingredients you will Need for this Recipe:
Step-by-Step Instructions:
In a skillet, brown the beef cubes over medium heat. This step adds extra flavor but can be skipped if needed.
Place the browned beef, barley, beef broth, carrots, celery, onion, mushrooms, peas, garlic, thyme, Worcestershire sauce, salt, and pepper in the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Before serving, taste and adjust seasonings if needed.
Recipe Notes and Modifications:
- Browning the beef before adding it to the slow cooker enhances the depth of flavors. This is optional for a quicker prep.
- Store in the refrigerator for up to 4 days. The soup will continue to develop flavor as it sits.
- Freezing: Store in an airtight container or freezer-safe bags for up to 3 months.
Other Recipes you May Enjoy:
Checkout my One-Pot Lemon Orzo Chicken Soup, Garden Vegetable Chicken Soup, and Crockpot Chili!
The combination of tender beef, hearty barley, and fresh vegetables creates a satisfying, balanced dish. Whether you’re feeding a family or meal prepping for the week, this Beef and Barley Soup is sure to become a staple in your kitchen.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Crockpot Beef and Barley Soup
6
Servings15
minutes3
hours310
kcal500g
3
hours20
minutesTo track this recipe on My Fitness Pal, search TBB Beef and Barley Soup
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
560 g lean beef, cubed (1.25 lbs)
200 g barley, rinsed (1 and 1/4 cup)
1.4 L beef broth (6 cups)
250 g carrots, diced (1 1/2 cups)
225 g celery, diced (1 1/2 cups)
225 g onion, diced (1 1/2 cups)
225 g mushrooms, sliced (1 1/2 cups)
225 g frozen peas (1 1/2 cups)
3 cloves garlic, minced
1 tsp dried thyme
1 tbsp Worcestershire sauce
Salt and pepper to taste
Directions
- In a skillet, brown the beef cubes over medium heat. This step adds extra flavor but can be skipped if needed.
- Place the browned beef, barley, beef broth, carrots, celery, onion, mushrooms, peas, garlic, thyme, Worcestershire sauce, salt, and pepper in the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender, the barley is cooked, and the vegetables are soft.
- Before serving, taste and adjust seasonings if needed.
Equipment
Crockpot
Recipe Notes & Modifications
- Browning the beef before adding it to the slow cooker enhances the depth of flavor but is optional for a quicker prep.
Nutrition Facts
- Serving Size: 500g
- Total number of serves: 6
- Calories: 310kcal
- Carbohydrates: 43.2g
- Protein: 28.9g
- Fat: 3.3g
- Fiber: 9.2g
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