Slow Cooker Beef Barley Soup recipe

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Ingredients

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Nutrition Info

305.7 calories
carbohydrate: 19.7 g
cholesterol: 45.6 mg
fat: 18 g
fiber: 5.1 g
protein: 16.6 g
saturatedFat: 6.1 g
servingSize: -
sodium: 614.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.

  2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Recipe Yield

10 to 12 servings

Recipe Note

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

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