Beef Barley Soup In The Slow Cooker Recipe

Ingredients for Beef Barley Soup In The Slow Cooker

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• Mixed Mushrooms
• Celery Ribs
• 1 cup carrots (chopped)
• Salt
• Pepper
• Pearl Barley
• Beef Broth
• 1 tablespoon Worcestershire sauce
• Bouillon
• 1 teaspoon Marmite (optional)
• 2 tablespoons tomato paste
• Frozen Mixed Vegetables
• Cooked Beef

How to Make Beef Barley Soup In The Slow Cooker

1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
2. Add 1 medium onion (chopped), 2 cloves garlic (minced), 8 oz cremini mushrooms (sliced), 2 stalks celery (chopped), and 1 cup carrots (chopped). Cook until softened, about 5 minutes.
3. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Transfer the vegetable mixture to a 6-quart slow cooker.
5. Stir in 1 cup pearl barley, 6 cups beef broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 tablespoon Worcestershire sauce, and 1 teaspoon Marmite (optional).
6. Cover and cook on low for 8-9 hours, or on high for 4-5 hours.
7. Increase the slow cooker setting to high.
8. Stir in 1 cup frozen mixed vegetables (peas, corn, green beans), 2 tablespoons tomato paste, and 2 cups cooked beef (cubed or shredded).
9. Cover and cook for an additional 30 minutes, or until heated through.