Slow Cooker Beef and Barley Soup

Beef & Barley Soup

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.

Beef & Barley Soup

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.

Beef & Barley Soup

The only other thing you need might be a nice loaf of crusty bread.  Now you’re ready for fall!

Beef & Barley Soup

For a few other “hearty” type soups, check out these:

Steak SoupSteak Soup

Baked Potato Soup

Baked-Potato-Soup-331x500

Clam Chowder

clam-chowder

Slow Cooker Beef and Barley Soup

Ingredients

  • 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

Instructions

  • 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.

Enjoy!

Leigh Anne

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Comments

  1. Melinda G says

    I enjoy the simmering fragrance, too! FYI:

    I enjoy pearl barley but several family members can not digest it, due to gluten issues. So, I substitute garbanzo beans (chick peas) for the barley and potatoes. It has a similar bland flavor an texture.

  2. says

    I made the soup yesterday, it sounded and looked perfect for our weather….ithe flavor was delicious but I put the 1 cup of barley in and my soup had way too much barley…it didn’t look like yours….it soaked up all the broth and your picture looks like you only used 1/2 or 1/4 cup….did you use the full 1 cup and if yes, I wonder what I did wrong. I also used the Pearled Barley.

    • says

      Patti, I went back and looked at my notes and my scribble is pretty bad but now that I look I think I may have only used 1/2 C – I am so sorry about that!!! I have gone in and redone the recipe. I’m glad it tasted good I need to work on improving my penmanship so I can read it!!!

  3. Danny says

    It is very good to see that you talk to the people who take time to leave comments. I have been looking for a beef and barley soup and I can’t wait to make this one. I will let you know how everyone liked it.. Please have a good day.

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