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Slow Cooker Beef and Barley Soup

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A cozy, hearty slow cooker soup made with seared beef, vegetables, barley, tomatoes, and broth, perfect for chilly nights and easy to prepare.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil or avocado oil if preferred
  • 3 lbs beef roast chuck roast works best
  • 2 medium carrots, sliced thinly
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced finely
  • 4 cloves garlic, minced
  • 1 tbsp freshly chopped parsley or 1 tsp dried
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 6 cups beef broth use low-sodium if adding more salt later
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 bay leaf
  • 1 cup barley pearl barley cooks faster; use pearl unless chewier texture is desired
  • 1 can (14.5 oz) sweet corn, drained

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Sear the beef roast on all sides until nicely browned. Don't crowd the pan; brown in batches if needed.
  3. Transfer the seared roast to the slow cooker.
  4. Add carrots, celery, onion, garlic, parsley, oregano, thyme, beef broth, diced tomatoes (with juices), bay leaf, and barley to the slow cooker.
Cooking
  1. Cook on LOW for 6–8 hours, until the beef is fork-tender and barley is cooked through.
  2. About 30 minutes before serving, stir in the drained canned corn and let it heat through.
  3. Remove the bay leaf before serving.
  4. Taste and adjust seasoning with salt and pepper. Serve hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 2g

Notes

Barley will continue to soak up liquid, so you may need to add broth or water when reheating. Store leftovers in airtight containers and consume within 3-4 days. Can be frozen for up to 3 months.
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