Slow Cooker 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 1x
- Category: Dinner
- Method: Slow Cooker, Microwave
- Cuisine: American
Ingredients
Scale
- 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
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.
Notes
- Beef: You can either use a whole chuck roast or a packet of stew beef (which is usually chuck roast cut up into chunks). One way or the other, you will need to cut up the meat into smaller, soup-sized piece.
- Beef Bouillon: Look for this dried beef broth mix in the soup aisle. You can also use canned or boxed beef broth – use 5 cups and leave the water out of the recipe.
- Barley: You are looking for pearled barley, which is usually in the rice aisle of the supermarket.
Find it online: https://www.framedcooks.com/beef-barley-soup-2/