This fix and forget it slow cooker beef soup has a crispy bacon topping for a delectable combination of flavors. The perfect cold weather lunch or supper!
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Why this recipe works
There is nothing like tossing a bunch of ingredients into your slow cooker, going about your day and then realizing 8 hours later than supper is pretty much done!
Possibly the only thing better than that is when those ingredients turn into a thick and hearty beef soup, full of veggies, barley and tender bite-sized pieces of beef.
AND, to make things even more delicious, this recipe calls for your bowl of delectable soup to be topped with crispy pieces of bacon. THE BEST.
Ingredients you need
Ingredient notes and substitutions
- Beef: We recommend a chuck roast for this recipe. It is sometimes labeled “pot roast” and you can find it in with the steaks at your grocery store.
- Barley: Barley is a delicious whole grain packed with fiber and vitamins, and it is perfect for adding some texture and flavor to soups and stews. You can find it in the rice aisle of your supermarket…we recommend pearled barley.
- Gravy: We recommend a jarred gravy for this recipe (we think the flavor is better), but you can use any type of beef gravy that you like.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how to make this recipe
STEP 1: Whirl up some carrots and a sweet onion in your handy food processor until they are finely chopped.
STEP 2: Transfer them to your slow cooker and top with some barley.
STEP 3: Put some chopped beef chuck roast on top of the barley.
STEP 4: Mix up some beef broth, canned diced tomatoes with their juices and beef gravy (a-ok to use the kind from the jar) until it is all combined and then pour that into the slow cooker.
STEP 5: Give everything a good stir and then put the top on, set your slow cooker to the low setting and let your wonderful soup cook for 8 hours. Take a nap. 😴
STEP 6: When the soup is ready, cook up a pile of chopped bacon in a medium skillet until it is done the way you like it. At this point you can either stir the bacon into the soup or use it as a garnish for individual bowls!
STEP 8: Ladle it into bowls and serve it up!
Recipe FAQs
Chuck roast is always our first choice for this recipe, but you can use brisket, round roast, or that beef that comes pre-chopped and is usually labeled beef stew meat (that is usually chuck roast and you will want to cut it into smaller soup-sized pieces).
There are all different kinds, but the two you are most likely to find are pearled barley and hulled barley. The main difference between hulled barley and pearl barley is that hulled barley only has the outer husk taken off. Pearled barley has both the husk and the bran layer taken off, so it cooks faster and has a gentler flavor. We like pearled barkey for this recipe, which you can find in the rice aisle of your supermarket.
Yep! And not only that, it’s even better the next day when the flavors have had a chance to deepen. It will last up to a week in your fridge – you can freeze it for several months as well.
Leave me your question in the comments and I will get back to you pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
- Slow Cooker: This simple appliance is simply perfect for soups, stews and even a brownie cake!
What to serve with this recipe
We love any kind of biscuit or bread with this hearty soup!
Other slow cooker soup recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Slow Cooker Beef Soup
Try this delicious slow cooker beef soup recipe with a crispy bacon topping. Perfect for a comforting meal on a cold day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Lunch
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 medium sweet onion, peeled and chopped
- 4 carrots, peeled and chopped
- 1/4 cup pearled barley
- 1–1/2 pounds beef chuck roast, cut into 1/2-inch pieces
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) diced tomatoes with their juices
- 1 jar (12 ounces) beef gravy
- 1/2 teaspoon pepper
- 6 strips of bacon (regular or thick-cut), cut into one inch pieces
Instructions
- Whirl the onions and carrots in a food processor until they are finely chopped. Put them in your slow cooker and pour the barley over them.
- Put the beef on top of the barley.
- Mix up the broth, tomatoes, gravy and pepper and pour it over the beef. Give everything a good stir.
- Cover your cooker and cook the soup for 8 hours on low.
- When you are ready to serve it, cook up the bacon and either stir it into the cooked soup or use it as a garnish!
Notes
-
- Beef: We recommend a chuck roast for this recipe. It is sometimes labeled “pot roast” and you can find it in with the steaks at your grocery store.
-
- Barley: Barley is a delicious whole grain packed with fiber and vitamins, and it is perfect for adding some texture and flavor to soups and stews. You can find it in the rice aisle of your supermarket.
-
- Gravy: We recommend a jarred gravy for this recipe (we think the flavor is better), but you can use any type of beef gravy that you like.
Rory says
The best winter soup recipe!! It is 0 effort and 100% delicious!
Thank you Rory! Glad you love this one as much as we do!