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Slow Cooker Beef Barley Soup

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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.

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.      

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.

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!

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.

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!!!

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.

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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.

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 10 hours

Ingredients:

  • 2-1/2 pound chuck roast, cut into bite size pieces*
  • 1 cup pearl barley
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 6 carrots, chopped
  • 1 (14 ounce) can diced tomatoes
  • 48 ounces beef stock, more if needed
  • 5 sprigs of fresh thyme, leaves pulled off stem
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked pepper

Source: Adapted from Framed Cooks

Directions:

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.

* I like to freeze my roast for about 20 minutes before cubing. It makes cutting the meat a bit easier.

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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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[…] {Looking for more slow cooker recipes? Try my ginger beer pulled pork tacos, slow cooker pumpkin chili or my slow cooker beef barley soup.} […]

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[…] {Looking for ever more delicious soup ideas? Try these on for size: cream of roasted asparagus soup, cauliflower cheddar beer soup and slow cooker beef barley soup} […]

Kate

Tuesday 3rd of February 2015

I made this today and it turned out great! I didn't have enough beef stock so I had to sub chicken stock for some of the liquid, I wound up using 32oz beef and 24oz chicken and it was delicious and a perfect consistency. I also added a sprig of fresh rosemary. I will try it again using all beef stock, but either way it was great!

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