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.
Servings: 6 People
Calories: 465kcal
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 teaspoon Ginger Finely chopped
- 6 cups Beef broth Low sodium
- 1 cup Red wine Optional, Or replace with beef broth
- 2 tablespoon Tomato paste
- ⅓ cup Tomato sauce Or crushed tomatoes
- 1 tablespoon Dijon mustard
- 1-2 tablespoon Italian seasoning
- Salt To taste
- Pepper To taste
- 1 Bay leaf
- ¾ cup Pearl barley
- ¾ cup Frozen vegetables Use a blend of your favorite veggies
- 1-2 tablespoon Parsley Fresh, Finely chopped, For garnish
Instructions
- In a slow cooker, add cooked meat.If you don't have cooked meat, heat 2 tablespoon butter and 2 tablespoon 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
Calories: 465kcal | Carbohydrates: 47g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1186mg | Potassium: 1423mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6533IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 8mg