Forktionary

Beef Barley Veggy Soup Crock Pot Recipe

Warm up with this hearty and delicious Beef Barley Veggie Soup, slow-cooked to perfection in your crockpot! Bursting with tender beef, barley, and colorful vegetables, this comforting soup is a complete meal in itself. Serve with crusty bread for dipping and enjoy a flavorful, satisfying experience. Freezes beautifully for easy weeknight meals.

Prep Time 30 mins
Cook Time 560 mins
Calories 179 kcal
Protein 38g
Rating 4.6 (23 Reviews)
Beef Barley Veggy Soup Crock Pot 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Barley Veggy Soup Crock Pot

  • 1 lb beef stew meat
  • Green Beans (not found in recipe)
  • 1 cup chopped onion
  • 1 cup pearl barley
  • Frozen Corn Kernels (not found in recipe)
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • Water (not found as a distinct ingredient, recipe uses beef broth and canned tomatoes for liquid)
  • 1/2 teaspoon salt
  • Fresh Thyme Leaves (not found in recipe, recipe uses 1 teaspoon dried thyme)
  • Pepper (not found in recipe, recipe uses 1/4 teaspoon black pepper)
  • Bell Pepper (not found in recipe)
  • 4 cups beef broth
  • Tomatoes With Garlic (not found in recipe, recipe uses 1 (14.5 ounce) can diced tomatoes (undrained))
  • Tomato Sauce (not found in recipe)
  • 4 cloves minced garlic
  • 1 (14.5 ounce) can diced tomatoes (undrained)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 dash worcestershire sauce (optional)

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How to Make Beef Barley Veggy Soup Crock Pot

  1. Brown 1 lb beef stew meat in a skillet over medium-high heat. Drain off any excess fat.
  2. In a 4-5 quart crockpot, combine the browned beef, 1 cup pearl barley, 2 cups chopped carrots, 2 cups chopped celery, 1 cup chopped onion, 4 cloves minced garlic, 4 cups beef broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Stir to combine all ingredients thoroughly.
  4. Cover and cook on low for 8-9 hours, or on high for 4-5 hours, or until the barley and vegetables are tender.
  5. Before serving, taste and adjust seasoning as needed. Consider adding a splash of Worcestershire sauce for extra depth of flavor.
  6. Serve hot with crusty bread or rolls.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

11g

Fat

7g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Soups Stews Beef American Canadian Easy Potluck Heirloom Historical Holiday Event Kid Friendly Crock Pot Slow Cooker Dietary One Dish Meal Comfort Food Pacific Northwest Meat Pasta Rice And Grains Taste Mood To Go Equipment 3 Steps Or Less