Go Back
–+ servings
Slow Cooker Beef Barley Soup by Nutmeg Nanny

Slow Cooker Beef Barley Soup

Author: Brandy O'Neill - Nutmeg Nanny
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.
No ratings yet
Print Pin
Servings 8 servings

Equipment

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.

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 11g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 799mg | Fiber: 2g | Sugar: 4g
Course Slow Cooker
Keyword beef barley soup, beef recipes, chuck roast recipes, easy beef soup, slow cooker beef barley soup, slow cooker soup, slow cooker stew
Did you try this recipe?Leave a comment and 5 star review!