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–+ servings

Slow Cooker Beef and Barley Soup

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A rich and hearty beef and barley soup that's slow-cooked to perfection, perfect for family dinners or cozy nights in.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 lbs. beef roast Opt for a chuck roast for rich flavor.
  • 2 tbsp olive oil For searing the beef.
  • 2 medium carrots, sliced thinly
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced finely
  • 4 cloves garlic, minced
  • 1 cup barley Substitute with quinoa for a gluten-free option.
  • 1 can diced tomatoes (14.5 oz)
  • 1 can sweet corn (14.5 oz), drained Add in the final 30 minutes of cooking.
  • 6 cups beef broth
  • 1 tbsp freshly chopped parsley For garnishing.
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high heat. Sear the beef roast until browned on all sides.
  2. Carefully transfer the beef roast to the bottom of your slow cooker.
  3. Layer the sliced carrots, celery, diced onion, minced garlic, chopped parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley.
Cooking
  1. Cover and cook on low for 6 to 8 hours.
  2. In the last 30 minutes of cooking, stir in the drained sweet corn.
  3. Finally, remove the bay leaf and enjoy your hearty soup!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 27gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 4g

Notes

Garnish with additional parsley for freshness. Pair with crusty bread or salad for a complete meal. Refrigerate for up to 3 days or freeze for 3 months.
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