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!
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Why we love this recipe
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 Anna’s, 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.
ingredients you need
Here’s how you make this Recipe!
(Scroll down for the handy complete printable recipe with nutrition info!)
You start with the hardest part, which is cutting up 2 pounds of beef chuck roast into small, soup-sized chunks. Or get someone to do it for you (sends kisses to the Southern husband!). Dump it into your slow cooker.
Next, peel and chop a sweet onion (I like to do this in my food processor) and add that to the cooker.
Now add 5 cups of water, 4 packets of beef boullion, an 8 ounce can of tomato sauce, a cup of pearled barley and a pinch each of salt and pepper.
Give it all a good stir. Cover the cooker and let it cook on low for eight hours. Promise me you won’t take the lid off for a peek – we need to keep all that warmth in the cooker.
Once the soup is done, chop up 5 or six carrots (again, I go for the food processor for this step) and put them in a microwave safe bowl with a few tablespoons of water. Microwave them for 5 minutes and then add them to the soup.
Give it another good stir, taste it and add salt and pepper if you think you need it…and you’re done!
Recipe FAQs
Pearled barley is barley that has a couple of its outer layers removed. It’s still a little chewy and all kinds of delicious, but it cooks up to the perfect texture. You can usually find it hanging out near the rice in your favorite supermarket.
Bouillon is soup stock that has been dehydrated into a powder, usually with some spices added. You can find it in the soup aisle. In this recipe, it’s going to give the soup broth a nice beefy flavor. And if you prefer, just swap the water and bouillon for 5 cups of beef broth – both will work just fine!
You can, but they are going to get mushy. I promise that the extra step of microwaving them at the end is going to be worth it!
Pop it in the Comments section below and I promise to answer pronto!
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….
Beef Barley Soup
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!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 12 servings
- Category: Dinner
- Method: Slow Cooker, Microwave
- Cuisine: American
Ingredients
- 2 pounds chuck roast, cut into bite sized pieces
- 5 cups water
- 4 packets beef bouillon (4 teaspoons)
- 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
Instructions
- 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.
Carol Kezel says
I am so glad I saw this recipe. The Chef at the school my husband works at makes beef barley soup and my husband always raves about it. I want to start making more soups this winter and I think I’ll start with this one. I’ll let you know how it turns out!!
Hi Carol! I’m delighted that you are going to be trying this – I think it is the most beloved soup recipe on my site! Can’t wait to hear how it turns out for you. :)
Theresa Murphy says
I’m so glad you like soup and give us lots of great recipes for the warm and cozies as meals! I would go the broth route instead of water/boullion combo (that may be where some of the other commenters are finding the extra salt) and maybe sub in about a cup of red wine for some of that broth. It works in my beef stew….so why not in beef barley soup? It’s the same meat, afterall. :) Then I can just use that 4-cup box of broth and not have to open another one for that other cup. It’s all about efficiency! ;) Cheers to you, Kate, and your easy, no-fuss soups!
I think the red wine idea is a great one – and yes, efficiency RULES! :) xoxo!
KarenT. says
Absolutely fabulous–made it last week but just added the carrots along with everything else (cause I’m lazy that way!) This recipe will be replacing my husband’s (fussy) family recipe of oxtail soup–so much better and easier! Thank you!!
Karen, I’m so glad! I think it is my all time favorite soup. Which is lucky, considering the quantity!
ginny says
This soup is cooking now and my house smells delicious. I am cooking my soup in my iron pot simmering for about 4 hours. I hope it turns out as I am still slow cooking. Have you ever cooked it this way
Hi Ginny! I’ve never cooked this soup on the stovetop, only in the slow cooker, but I don’t see any reason why it wouldn’t turn out just fine! If you get a chance, come back and leave another comment telling us how it came out! :)
ginny says
It turned out great.. I added some mushrooms (because I love mushrooms) really only took three hours to cook and the meat melted in your mouth as if I cooked in a crock pot. I must say I love my cast iron pot.
I’m so glad! I feel the same way about my cast iron skillet. So glad to know there is an alternate way to make my favorite soup! Happy New Year to you and yours. :)
Dawn says
Found this recipe on Foodista a few days ago and decided to make it tonight since it’s a perfect cold weather meal. Absolutely delicious and so simple! I used an Angus chuck roast and though I’ve never made beef barley soup, I was surprised that the recipe did not call for browning the meat before adding to the crockpot.
So fabulous, I will definitely be making this again and again this winter. Perfect meal for suffering through this polar vortex!
Hurray, I’m so glad! And I think if ANYTHING can get us through the polar vortex it’s this soup. Brr!
Marylou Eisele says
Made this today and had it tonight for dinner. It was absolutely delicious!!! Thanks so much for a wonderful recipe which is a real KEEPER!!!!
My pleasure – I’m so glad you love it as much as I do!
Marylou Eisele says
I’m making this recipe today and can’t wait until tonight when it’s done!!!
deb devo says
sorry – found the answer on the carrots in the comments…..could you instead tell me what SIZE crockpot you used?
Kate says
Hi Deb! I have a 6 quart crockpot. Hope you love the soup!
deb devo says
Could you explain to me why you put carrots in just at the end and don’t cook them all day in the crockpot with everything else?
Barb says
Can you slow cook a whole roast with everything insteads of cutting it into bite size pieces then shred the meat after it cooks for the 10 hours? The reason I ask is my roast is usually frozen solid and I usually just toss it in the slow cooker before work and it cooks while I’m at work. I know I should take it out the night before, but I usually forget. So was wondering if I can do the same when making the soup?
Kate says
Hi Barb,
I’m going to go out on a limb here and say it should probably be fine since it is in the slow cooker for so long and all the moisture is trapped. It will probably be a bit of a job shredding it into the smaller sized pieces you need for soup, but I’m guessing the end result will be fine. If you try it, will you leave another comment telling us how it came out?