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Homemade Slow Cooker Beef & Barley Soup

A hearty and comforting soup featuring tender beef, chewy barley, and vibrant vegetables, simmered to perfection in a savory broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil
  • 3 lbs beef roast Sear the beef for extra flavor.
  • 2 medium carrots, sliced thinly
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced finely
  • 4 cloves garlic, minced
  • 1 tbsp freshly chopped parsley
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 6 cups beef broth Can be substituted with vegetable broth.
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup barley Adjust for desired soup consistency.
  • 1 can (14.5 oz) sweet corn, drained Add in the last 30 minutes of cooking.

Method
 

Cooking Instructions
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Sear the beef roast in the skillet, browning it on all sides.
  3. Transfer the beef to the bottom of a slow cooker.
  4. Add the carrots, celery, onions, garlic, parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley to the slow cooker.
  5. Set your slow cooker to low and cook for 6 to 8 hours.
  6. In the last 30 minutes of cooking, stir in the drained corn.
  7. Serve and enjoy!

Notes

This soup pairs well with freshly baked bread or a side salad. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.