Crockpot Beef Barley Soup

Classic, hearty, quick and easy slow cooker beef barley soup recipe, homemade with simple ingredients. Loaded with Italian seasoning, vegetables, beef.

Course Main Course

Cuisine American

Keyword hearty, homemade, slow cooker soup

Prep Time 10

Cook Time 6

Total Time 6 10

Servings People

Calories 465

Author Abeer

Ingredients

1.5 pounds Cooked stew meat cubes or chuck roast cubes Can use leftovers from a previous meal
3-4 medium Carrots Peeled, Diced
1.5 cups Onion Finely chopped
3-4 medium Potatoes Peeled, Cut into 1 inch cubes
2 stalks Celery Diced
4 cloves Garlic Minced
1 tsp Ginger Finely chopped
6 cups Beef broth Low sodium
1 cup Red wine Optional, Or replace with beef broth
2 tbsp Tomato paste
1/3 cup Tomato sauce Or crushed tomatoes
1 tbsp Dijon mustard
1-2 tbsp Italian seasoning
Salt To taste
Pepper To taste
1 Bay leaf
3/4 cup Pearl barley
3/4 cup Frozen vegetables Use a blend of your favorite veggies
1-2 tbsp Parsley Fresh, Finely chopped, For garnish

Instructions

In a slow cooker, add cooked meat.
If you don't have cooked meat, heat 2 tbsp butter and 2 tbsp oil in a nonstick pan and saute beef over medium-high heat until golden brown. Then, add this into a crockpot.
Add carrots, onion, potatoes, celery, garlic, ginger, broth, wine, tomato paste, tomato sauce, mustard, Italian seasoning, salt, pepper, bay leaf, barley. Mix until combined.
Cover and cook on High heat for 4 hours.
Then, mix in frozen vegetables.
Cover and cook on low heat for 2 hours.
Garnish with finely chopped fresh parsley. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition