Slow Cooker Beef Barley Soup
Easy slow cooker beef barley soup recipe, homemade with simple ingredients. Loaded with vegetables, pearl barley, broth, wine, Italian herbs.
Yield: People
Ingredients
- 1.5 pounds Cooked stew meat cubes or chuck roast cubes, Can use leftovers from a previous meal
- 3-4 Carrots , Medium size, Peeled, Diced
- 1.5 cups Onion , Finely chopped
- 3-4 Potatoes , Medium size, Peeled, Cut into 1 inch cubes
- 2 stalks Celery , Diced
- 4 cloves Garlic , Minced
- 1 tsp Ginger, Finely chopped
- 6 cups Beef broth , Low sodium
- 1 cup Red wine, Optional, Or replace with beef broth
- 2 tbsp Tomato paste
- 1/3 cup Tomato sauce, Or crushed tomatoes
- 1 tbsp Dijon mustard
- 1-2 tbsp Italian seasoning
- Salt , To taste
- Pepper, To taste
- 1 Bay leaf
- 3/4 Pearl barley
- 3/4 cup Frozen vegetables , Use a blend of your favorite veggies
- 1-2 tbsp Parsley , Fresh, Finely chopped, For garnish
Instructions
- In a slow cooker, add cooked meat.If you don't have cooked meat, heat 2 tbsp butter and 2 tbsp oil in a nonstick pan and saute beef over medium-high heat until golden brown. Then, add this into a crockpot.
- Add carrots, onion, potatoes, celery, garlic, ginger, broth, wine, tomato paste, tomato sauce, mustard, Italian seasoning, salt, pepper, bay leaf, barley. Mix until combined.
- Cover and cook on High heat for 4 hours.
- Then, mix in frozen vegetables.
- Cover and cook on Low heat for 2 hours.
- Garnish with finely chopped fresh parsley. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days. The soup will get thicker because the barley will continue to absorb the broth. Mix in more broth or water, when heating, to make it thinner again.
Nutrition
Calories: 414kcal, Carbohydrates: 33g, Protein: 35g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 78mg, Sodium: 376mg, Potassium: 1232mg, Fiber: 6g, Sugar: 6g, Vitamin A: 6536IU, Vitamin C: 32mg, Calcium: 86mg, Iron: 4mg