Are you ready for fall? I had to scrap ice off my windows twice this week. I think that means fall is here with winter not close behind, ready or not!
We enjoy soup year round at our house but especially in the fall and winter. Nothing is quite as satisfying as getting a pot of hearty soup going in the slow cooker in the morning, smelling it simmer all day and then enjoying a big bowl full for dinner!
Today’s recipe for slow cooker beef and barley soup is a “hearty” soup. Not only does it have tender chunks of meat but I love the barley in it that really helps it fill you up.
I browned the meat in a little olive oil before putting it in the slow cooker and seasoned it with some Montreal Steak Seasoning.
I then put all the ingredients except for the barley into the slow cooker and let it cook on low for about 8 hours.
About an hour before we are ready to eat I will add in the barley and turn the slow cooker up to high and let it cook an additional hour or until the barley is nice and tender.
The only other thing you need might be a nice loaf of crusty bread. Now you’re ready for fall!
For a few other “hearty” type soups, check out these:
- 1 lb. stew meat
- 1 tsp Montreal Steak Seasoning
- 1 /2 C barley
- 2 Tbsp olive oil
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 2 potatoes, cubed and peeled
- 1 Tbsp worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp thyme
- 1 Tbsp parsley
- 4 C beef broth
- 1 Tbsp white sugar
- 1/4 tsp black pepper
- 1 28 oz. can crushed tomatoes
- salt to taste
- Brown meat in oil.
- Place meat in slow cooker
- Add in vegetables, liquid, tomatoes, seasoning, sugar and pepper.
- Cook on low for 8 hours
- An hour before serving add in barley and allow to cook until tender on high.
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