It’s been raining for two straight days here. This does not make me happy. I have always wanted to be one of those people who don’t mind the rain, but sadly, I am not. I now know I could never hack living in Washington. I would probably shrivel up and die. I need sunlight. It’s only December 7th and I already miss the sunlight of summer. Blerg.
So, what’s better than soup for when you are feeling down? Nothing, in my opinion. Especially when it’s a thick and hearty stick to your bones type of soup. Luckily this beef barley soup is just that!
Plus side, it’s also made in the slow cooker. So when you’re in a sloth like state, because it’s grey and rainy, you only need to exert a small amount of energy to throw everything in the cooker. Then it’s back to being lazy! It’s the best.
Slow Cooker Beef Barley Soup
2.5 lb. chuck roast - cut into bite size pieces*
1 cup pearl barley
2 medium onions - chopped
1 green pepper - chopped
6 carrots - chopped
1 14oz. can diced tomatoes
48oz. beef stock - more if needed
5 sprigs of fresh thyme - leaved pulled off stem
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper
Source: Adapted from Framed Cooks
Add all ingredients to a large 6 quart slow cooker, give a quick stir and cook on high for 8-10 hours.
Every few hours I like to give mine a stir and check the liquid level. If it looks as though there is not enough liquid you can add more stock or water.
* I like to freeze my roast for about 20 minutes before cubing. It makes cutting the meat a bit easier.