This easy recipe for slow cooker beef barley soup is not only hearty and delicious, but it makes enough for supper and leftovers and then some! This is the best beef barley soup recipe I know, so hurray for those leftovers!
Those of you who have been reading this blog for a while will recognize this recipe, which I am re-posting for a couple of reasons. First of all, I made one tiny addition to the recipe (which you will see in the notes), but the recipe itself is almost exactly the same, since it is one of my all time favorites.
The second reason what that when I was making it for the 349,247th time in a row, I decided it badly needed a new picture. I first took its picture back in the early days of this website, and let’s say the picture was not as appetizing as this beloved soup of mine. I do still love the backstory though, so thank for to all of you who are bearing with me for a repeat of one of my top ten favorite recipes – and for those of you who haven’t found it yet, welcome to my favorite soup of all soups. And here’s the fun backstory.
This is the recipe the brave Southern husband fears above all others.
It’s not that it isn’t a fabulous version of beef barley soup…it absolutely is. Thick and filled with chunks of tender, super-slow-cooked beef, pieces of carrot and onion, laced through with fresh parsley and fresh-ground pepper and just a hint of tomato flavor, this is my favorite soup in the entire world. It is the perfect classic beef barley, and even better, it cooks in the slow cooker, so you can toss it together in the morning, go to work, forget it completely, trudge home 10 hours later, walk in the door, smell that gorgeous beef barley soup smell, remember tossing it together early in the morning, and smile a huge smile.
So what is there to be afraid of?
Well, this recipe makes a LOT. I’m sure it’s possible to cut it down — I haven’t actually tried, though, because along with bacon and macaroni and cheese and pizza from the Mason Jar, this particular beef barley soup may just be my favorite food on earth. And the first time we have it, the Southern husband is just fine. He even takes on the hardest part of the recipe, which is chopping up the meat into the small bite-sized pieces. Our tummies are full of warm, scrumptious soup and life is good.
Then we have it again. He’s still pretty much okay.
Still about 600 servings to go. And he begins to break down. Because I guess there actually are some people in the world who don’t like to have wonderful beef barley soup for lunch and dinner for days and days in a row. Yes, I know I could freeze it…but the thing is, I personally DO like to have wonderful beef barley soup for lunch and dinner for days and days in a row. This is why they say opposites attract.
So a while back we made a pact. He would not get That Look On His Face when I made it, and I would only make in the colder months, and not too many times in a row. Which led to the following conversation last week:
Me: I’m going to make the beef barley soup this week!!
Me: It’s October! It’s cold out! We’ve already had FROST!
Him (in long-suffering patient voice): Okay….
But trust me, aside from the fact that it makes a swimming pool-sized portion, it is the best beef barley soup you will ever, ever make, taste or have giant vats of leftovers of. It’s at its best when eaten on a chilly night out of your favorite soup bowl. But it’s not bad for breakfast, either….
This easy recipe for slow cooker beef barley soup is not only hearty and delicious, but it makes enough for supper and leftovers and then some!
- 2 pounds chuck roast, cut into bite sized pieces
- 5 cups water (see note)
- 4 packets beef boullion
- 1 onion, chopped
- 1 8 ounce can tomato sauce
- 3/4 cup pearl barley
- 2 teaspoons salt
- Fresh ground pepper
- 5 carrots, chopped
- 1 cup chopped fresh parsley
- Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.
- Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes. Add carrots to soup with parsley.
- Taste and adjust seasonings (I usually end up adding a bit more salt and pepper).
- Serve. And serve. And serve.
If you like, you can substitute 5 cups of beef broth for the water and the boullion.
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Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!