A hearty slow cooker beef barley soup will stick to your bones and keep you full all winter long. It’s packed full of vegetables, barley, and beef.
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 slow cooker 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.
Enjoy!!!
More delicious soup recipes
- Want the same hearty soup but in IP form? Try my Instant Pot Beef Barley Soup.
- Love hearty soups? Try my Easy Ham and Bean Soup.
- Craving a light soup? Try my Creamy Red Lentil Carrot Soup.
- Need an easy soup recipe? Try my Instant Pot Stuffed Pepper Soup.
Slow Cooker Beef Barley Soup
A hearty slow cooker beef barley soup will stick to your bones and keep you full all winter long. It's packed full of vegetables, barley, and beef.
Ingredients
- 2 pounds chuck roast, cut into bite size pieces
- 1 (14 ounce) can diced tomatoes
- 2/3 cup pearl barley
- 4 carrots, peeled and diced
- 3 sprigs of fresh thyme, leaves pulled off stem
- 1 large onion, diced
- 1 green pepper, cored and diced
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked pepper
- 6 cups beef stock, more if needed
Instructions
- Add all ingredients to a large 6-quart slow cooker, give a quick stir, and cook on low 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.
Notes
I like to freeze my roast for about 20 minutes before cubing. It makes cutting the meat a bit easier.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 799mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 33g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Cat
Wednesday 13th of January 2021
I made this and my husband and I didn't care for it. I don't know if it's because of the canned tomatoes or the thyme but it left a flavor we didn't like. I really wanted this to come out good because I love getting this soup from restaurants.
Fernanda
Friday 27th of April 2018
What is this "Green pepper"? Is it bell pepper? Is it some hot pepper like jalapeno? Can you clarify, please? Thanks!
nutmegnanny
Monday 30th of April 2018
Yes! The green pepper I'm referring too is a green bell pepper. I'm going to clarify this in the directions as well. Thanks!
Stephen
Friday 6th of January 2017
I could only find Qucker's "Quick" pearled barley in my grocery store, does the fact that it is Quick cooking barley make any difference to this recipe in the slow cooker?
nutmegnanny
Wednesday 11th of January 2017
Hi Stephen! I apologize for taking so long to get back to you. I have never used quick barley but I'm assuming it cooks much faster than normal pearled barley. I worry it could cook up too fast and turn mushy. If you give it a try and it works out let me know!
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