Ingredients for Beef Barley Soup In The Slow Cooker
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 8 oz cremini mushrooms (sliced)
- 2 stalks celery (chopped)
- 1 cup carrots (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pearl barley
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- Bouillon
- 1 teaspoon Marmite (optional)
- 2 tablespoons tomato paste
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 2 cups cooked beef (cubed or shredded)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
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How to Make Beef Barley Soup In The Slow Cooker
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
- 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.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer the vegetable mixture to a 6-quart slow cooker.
- 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).
- Cover and cook on low for 8-9 hours, or on high for 4-5 hours.
- Increase the slow cooker setting to high.
- Stir in 1 cup frozen mixed vegetables (peas, corn, green beans), 2 tablespoons tomato paste, and 2 cups cooked beef (cubed or shredded).
- Cover and cook for an additional 30 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
8g
Fat
2g
Carbs
7g
