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Recipes » Slow Cooker Beef Barley Soup

Slow Cooker Beef Barley Soup

By Kate Morgan Jackson

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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!

beef barley soup

PIN this recipe now… So you can make it later!

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 needed to make this classic soup!

  • Beef Chuck Roast
  • Onion
  • Beef Boullion
  • Water
  • Tomato Sauce
  • Pearled Barley
  • Salt and Pepper
  • Carrots

Here’s how you make this comfort food favorite!

(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!

more tips for making the best beef barley soup ever!

Where can I find pearled barley (and what is it?)

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.

What is boullion?

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!

Can’t I just add the carrots in the beginning and just let them cook?

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!

Have a question that I didn’t cover?

Pop it in the Comments section below and I promise to answer pronto!

 beef barley soup

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….

Like the looks of this recipe? Pin it now so you can make it later!

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beef barley soup

Beef Barley Soup


  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dinner
  • Method: Slow Cooker, Microwave
  • Cuisine: American
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Description

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!


Ingredients

  • 2 pounds chuck roast, cut into bite sized pieces
  • 5 cups water
  • 4 packets beef bouillon
  • 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

  1. Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.
  2. 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.
  3. Taste and adjust seasonings (I usually end up adding a bit more salt and pepper).
  4. Serve. And serve. And serve.

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

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1662.8 g772 mg4.2 g1.2 g0 g14.8 g3.3 g17 g44.7 mg

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Kate Morgan Jackson

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!

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Published on February 3, 2019

Good for: Comfort Foods, Kate's Favorites, One Pot Suppers, Slow Cooker Favorites, Southern Husband's Favorites

Last Post:
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Next Post:
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  1. Mrs. Mordecai says

    November 4, 2009 at 5:42 pm

    Oh, how I can relate! I love soup and my husband loves salad, so I try to please each of us seasonally. I can eat soup three meals a day. This one looks amazing. Thanks so much for sharing your recipe. I can't wait to try it!

    Reply
  2. Anonymous says

    November 4, 2009 at 7:47 pm

    Love the story!

    Reply
  3. Frenchie says

    November 4, 2009 at 9:39 pm

    I grew up with those bowls and just love them. The soup also sounds great, I can't wait to make it.

    Reply
  4. Alison says

    November 4, 2009 at 10:52 pm

    I was so excited to see the Peter Rabbit dish set while browsing Tastespotting! That really brings back memories! Soup looks delicious too!

    Reply
  5. Nutmeg Nanny says

    November 5, 2009 at 12:54 am

    I'm in love with the fact that this is made in the slowcooker…awesome!

    Reply
  6. Patty says

    March 13, 2010 at 2:21 am

    Great photography! I just love slow cooker recipes, this was delicious thanks!

    Reply
  7. connie says

    May 27, 2010 at 5:25 pm

    I want to try this soup, but what is meant by four packets of beef boullion? I have beef bouillon in cubes. Will that work and how much should I use? Four cubes?

    Reply
  8. Kate Morgan Jackson says

    May 27, 2010 at 6:46 pm

    Hi Connie — yes, a packet is equal to a cube, so four cubes should work just fine.

    Reply
  9. Anonymous says

    September 10, 2010 at 3:56 pm

    What kind of tomato sauce do you use?

    Reply
  10. Kate Morgan Jackson says

    September 10, 2010 at 3:58 pm

    I like the Muir Glen variety, but really any brand will do!

    Reply
  11. Fun and Fearless in Beantown says

    October 17, 2010 at 12:41 pm

    This looks wonderful! I made my first slow cooker soup of the season last week…its not too early!

    Reply
  12. Yolanda says

    December 1, 2010 at 12:23 pm

    I am going to give this a try. Due to health reasons, I am having to eat a lot more fresh dishes instead of processed as well as less meat. I love soup and this is an easy way to accomodate my health. I am going to make this "vegetarian" style and maybe about 15 minutes or 20 before dishing it up, I am going to add fresh sliced mushrooms.

    Reply
  13. Ann says

    June 30, 2011 at 2:15 pm

    I made a double batch of this wonderful soup and added two 16 oz. jars of my own canned tomatoes mushed up slightly in the pot. I used Swanson's Beef Broth, but used one container of the full-sodium and one container of the low-sodium.

    Reply
  14. jan says

    March 9, 2012 at 11:51 am

    can you cook the carrots along with everything else? I would like to make this even easier, and thought the carrots might also taste better if they absorbed the meat flavor

    Reply
    • Kate says

      March 11, 2012 at 12:20 pm

      You could – they will get very soft that way, and you are right that they will also absorb the flavor of the soup more. I like my carrots a little firmer and carroty tasting, which is why I do them at the end, but they will definitely be fine if you add them with everything else!

      Reply
  15. Eileen says

    October 8, 2012 at 8:13 pm

    THANK YOU so much for posting this recipe!!! I made it this morning and came home from work to a house that smelled divine! I on the other hand, do not have a drop left. I have 3 sons at home with BIG appetites. Have to make another batch to share with my mom and my father-in-law! Thanks again :)

    Reply
    • Kate says

      October 12, 2012 at 6:01 pm

      Wow – how great to have a household who can finish the whole thing! Glad they loved it as much as I do. :)

      Reply
  16. Barb says

    November 11, 2012 at 2:16 pm

    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?

    Reply
    • Kate says

      November 11, 2012 at 5:04 pm

      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?

      Reply
  17. deb devo says

    January 25, 2013 at 8:59 am

    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?

    Reply
  18. deb devo says

    January 25, 2013 at 12:45 pm

    sorry – found the answer on the carrots in the comments…..could you instead tell me what SIZE crockpot you used?

    Reply
    • Kate says

      January 26, 2013 at 3:58 pm

      Hi Deb! I have a 6 quart crockpot. Hope you love the soup!

      Reply
  19. Marylou Eisele says

    December 11, 2013 at 3:29 pm

    I’m making this recipe today and can’t wait until tonight when it’s done!!!

    Reply
  20. Marylou Eisele says

    December 11, 2013 at 7:31 pm

    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!!!!

    Reply
    • Kate says

      December 23, 2013 at 3:59 pm

      My pleasure – I’m so glad you love it as much as I do!

      Reply
  21. Dawn says

    January 24, 2014 at 8:02 pm

    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!

    Reply
    • Kate says

      January 28, 2014 at 12:59 pm

      Hurray, I’m so glad! And I think if ANYTHING can get us through the polar vortex it’s this soup. Brr!

      Reply
  22. ginny says

    December 29, 2014 at 4:37 pm

    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

    Reply
    • Kate says

      December 30, 2014 at 8:03 am

      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! :)

      Reply
      • ginny says

        December 30, 2014 at 8:35 am

        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.

        Reply
        • Kate says

          December 30, 2014 at 4:26 pm

          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. :)

          Reply
  23. KarenT. says

    February 2, 2016 at 9:48 am

    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!!

    Reply
    • Kate says

      February 3, 2016 at 7:31 am

      Karen, I’m so glad! I think it is my all time favorite soup. Which is lucky, considering the quantity!

      Reply
  24. Theresa Murphy says

    February 5, 2019 at 7:49 am

    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!

    Reply
    • Kate says

      February 6, 2019 at 11:41 am

      I think the red wine idea is a great one – and yes, efficiency RULES! :) xoxo!

      Reply
  25. Carol Kezel says

    October 31, 2021 at 12:46 pm

    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!!

    Reply
    • Kate Morgan Jackson says

      November 1, 2021 at 1:51 pm

      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. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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