Description
Warm up your evenings with this comforting homemade slow cooker beef and barley soup. Perfect for chilly nights, this soup is hearty, flavorful, and easy to prepare.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup barley
- 8 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
Instructions
- In a large skillet, heat olive oil over medium heat. Add the beef chuck and brown on all sides.
- Transfer the beef to the slow cooker. Add onion, carrots, celery, garlic, barley, beef broth, water, thyme, salt, and pepper.
- Stir to combine and cover the slow cooker. Cook on low for 8 hours or on high for 4 hours.
- About 30 minutes before serving, stir in the frozen peas.
- Adjust seasoning to taste and serve warm.
Notes
- For extra flavor, consider adding a bay leaf while cooking.
- This soup can be made a day in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg