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Slow Cooker Beef Barley Soup by Nutmeg Nanny
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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.
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
Servings: 8 servings
Author: Brandy O'Neill - Nutmeg Nanny

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