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How to Make Beef & Barley Soup in a Crock Pot
Step 1: Brown the Beef (Optional but Recommended)
- Heat olive oil in a pan over medium-high heat.
- Sear the beef for 2-3 minutes per side, until browned.
- Transfer the beef to the slow cooker. (This step adds extra flavor, but you can skip it for a faster prep.)
Step 2: Add Everything to the Slow Cooker
- Place the carrots, celery, onion, potatoes, garlic, diced tomatoes, barley, and seasonings into the crock pot.
- Pour in the beef broth and add the bay leaf and Worcestershire sauce.
- Give everything a good stir to combine.
Step 3: Cook Low and Slow
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the beef is tender and the barley is fully cooked.
- Remove the bay leaf before serving.
Step 4: Serve and Enjoy!
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Serve with crusty bread or a side salad for a complete meal.
Tips & Variations
✅ For a Thicker Soup – If you like a thicker consistency, let the soup cook uncovered for the last 30 minutes or mash a few potatoes.
✅ Add More Vegetables – Try adding mushrooms, peas, or bell peppers for extra nutrition.
✅ Make It Gluten-Free – Swap barley for quinoa or rice for a gluten-free option.
✅ Use Leftover Roast Beef – If you have leftover roast beef, shred it and add it during the last 30 minutes of cooking.
Storing & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: This soup freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months.
- Reheat: Warm on the stovetop over medium heat or in the microwave until heated through.
Final Thoughts
This Beef & Barley Soup is a true comfort food classic, made even easier with the convenience of a crock pot. Whether you’re cooking for your family, meal prepping for the week, or just craving something warm and filling, this recipe is guaranteed to hit the spot.
Give it a try and let me know how it turns out! 😊🍲🥖
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