As the chill of fall settles in, there’s nothing quite like a steaming bowl of barley soup to warm you up. This dish pairs beautifully with crusty artisan bread or a fresh garden salad. There’s something magical about dipping soft, warm bread into rich broth, and trust me, your taste buds will agree.
Picture it: as you sit down with this fragrant bowl before you, just the aroma can make your worries fade away. Now let’s dive into making this delightful barley soup in the crock pot!
I have a soft spot for comforting soups that can be thrown together with minimal fuss. Barley soup has always been a favorite in my home, especially during the colder months. It’s hearty, flavorful, and great for meal prep! This recipe for barley soup in the crock pot is a game changer. Set it up in the morning, and by dinner, you’ll have a rich and nourishing soup waiting, ready for you and your family to enjoy after a long day.
You Might Like These Recipes!
Menudo Mexican Soup Red Chile Tripe Recipe
What is Barley Soup Crock Pot Recipe?
Barley soup is a savory dish that combines tender beef, fresh vegetables, and nutty pearl barley in a flavorful broth. Slow-cooking this soup means the flavors meld beautifully, creating a rich and savory experience without the fuss. It’s a meal that brings comfort and satisfaction, often enjoyed with a side of crusty bread.
The Ingredients
Here’s what you’ll need to create this delicious barley soup in the crock pot:
– 1.5 lbs beef chuck roast, trimmed and diced into 1-inch chunks
– 1 – 1 1/2 lbs Yukon gold or russet potatoes, peeled and diced into 1/2 inch pieces
– 4 cloves garlic, minced
– 1 medium yellow onion, diced (or sweet onion for a hint of sweetness)
– 2 medium carrots, peeled and chopped into 1/2 inch pieces
– 2 ribs of celery, cut into 1/2 – 1 inch pieces
– 2 Tbsp tomato paste
– 2 tsp Worcestershire sauce
– 1/2 tsp kosher salt (adjust to taste)
– 1/4 tsp fresh black pepper
– 2 sprigs fresh thyme
– 2 bay leaves
– 6 cups reduced sodium beef broth
– 2/3 cup pearl barley
– 1 cup fresh green beans, trimmed and chopped (optional for extra flavor)
– 1 cup diced bell peppers (any color; optional for added sweetness)
Feel free to tweak these ingredients according to your preference!
Ingredients From : thechunkychef.com
How to Make Barley Soup in the Crock Pot?
Making this barley soup is as easy as pie, or should I say, soup! You’ll start by prepping your ingredients, but once that’s done, it’s all about letting the slow cooker work its magic. Here’s how it goes:
Step-by-Step Directions
Step 1: Brown the Beef (Optional)
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the beef cubes. Brown them for about 1-2 minutes on each side. While this step is optional, a good sear adds a depth of flavor that can elevate your soup!
Step 2: Combine Ingredients
In your slow cooker, add the browned beef (or skip this if you’re going for an easier approach). Then toss in the diced potatoes, carrots, celery, garlic, and onion. Sprinkle in the chopped green beans and bell peppers if you’re using them. Next, spoon in the tomato paste, Worcestershire sauce, and season with salt and pepper. Toss everything gently to combine.
Step 3: Add the Good Stuff
Now it’s time for the flavor boosters! Add the thyme sprigs and bay leaves for that lovely herbal note. Pour in the beef broth, ensuring all the veggies and beef are submerged in the liquid. Add the pearl barley right on top.
Step 4: Cook to Perfection
Cover the slow cooker and set it to cook on LOW for 7-8 hours or HIGH for 4-5 hours. You’ll know it’s ready when the meat is tender and the barley has absorbed all that delicious broth.
Step 5: Serve and Enjoy
After the cooking time is up, carefully remove the bay leaves and thyme stems. Give the soup a good stir and taste it to see if it needs a little extra seasoning. Ladle the soup into bowls, and get ready to enjoy a bowl of wholesome goodness. Serve it up with some crusty bread for dipping – trust me, you won’t regret it!
Notes
– Beef Alternatives: You can substitute the beef chuck with stew meat or even try a leaner cut like sirloin for fewer calories.
– Vegetable Variety: Don’t hesitate to add what you have on hand, such as zucchini or spinach, for additional nutrients.
– Adjust Consistency: If you prefer a thicker soup, mash some of the potatoes against the side of the crock pot before serving.
– Gluten-Free Option: If you’re keeping it gluten-free, double-check that your broth is compliant and consider using a different grain like quinoa in place of barley.
– Flavor Boosters: A splash of red wine can add depth to the flavor profile if you want to get fancy. Just add it to the liquid component.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing the soup. It stores well in freezer-safe containers for up to three months. To reheat, simply thaw and warm on the stovetop or in the microwave, adding a splash of broth if it has thickened.
Nutrition Information
– Calories: Approximately 350
– Carbs: 38g
– Fat: 10g
– Protein: 28g
Serving Suggestions
– Crusty Bread: Serve with a slice of your favorite crusty bread to soak up every bit of delicious broth.
– Green Salad: A fresh garden salad on the side can brighten the meal and add crunch.
– Cheese: A sprinkle of parmesan cheese on top of the soup can enhance the flavor and add creaminess.
– Hot Sauce: If you like a little kick, a few drops of hot sauce can transform each bite!
– Herb Garnish: Fresh chopped parsley or chives as a garnish gives the soup a pop of color and freshness.
What Other Substitutes Can I Use in Barley Soup Crock Pot Recipe?
– Beef Broth: Chicken broth can work well if you want a lighter flavor.
– Barley: If you can’t find pearl barley, try farro or quinoa for a different grain experience.
– Vegetables: Leeks or mushrooms can replace onion for a different flavor base.
– Meat Alternatives: Use lentils or mushrooms as a meat replacement for a hearty vegetarian option.
– Tomato Paste: Canned diced tomatoes can replace tomato paste for a chunkier texture.
Conclusion
Barley soup is a delightful option for those busy days when comfort food is a must, and the slow cooker makes it all the easier. With tender beef, hearty barley, and a mix of flavorful vegetables, you’re set for a delicious meal. So, next time the weather turns cool, fire up your crock pot, gather your ingredients, and enjoy a bowl of this soul-soothing soup. Happy cooking!
You Might Also Like These Latest Recipes!
Barley Soup Crock Pot Recipe – Easy Family Meal
Description
I have a soft spot for comforting soups that can be thrown together with minimal fuss. Barley soup has always been a favorite in my home, especially during the colder months. It’s hearty, flavorful, and great for meal prep!
Ingredient
Instructions
Step 1: Brown the Beef (Optional)
-
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the beef cubes. Brown them for about 1-2 minutes on each side. While this step is optional, a good sear adds a depth of flavor that can elevate your soup!
Step 2: Combine Ingredients
-
In your slow cooker, add the browned beef (or skip this if you're going for an easier approach). Then toss in the diced potatoes, carrots, celery, garlic, and onion. Sprinkle in the chopped green beans and bell peppers if you're using them. Next, spoon in the tomato paste, Worcestershire sauce, and season with salt and pepper. Toss everything gently to combine.
Step 3: Add the Good Stuff
-
Now it’s time for the flavor boosters! Add the thyme sprigs and bay leaves for that lovely herbal note. Pour in the beef broth, ensuring all the veggies and beef are submerged in the liquid. Add the pearl barley right on top.
Step 4: Cook to Perfection
-
Cover the slow cooker and set it to cook on LOW for 7-8 hours or HIGH for 4-5 hours. You'll know it’s ready when the meat is tender and the barley has absorbed all that delicious broth.
Step 5: Serve and Enjoy
-
After the cooking time is up, carefully remove the bay leaves and thyme stems. Give the soup a good stir and taste it to see if it needs a little extra seasoning. Ladle the soup into bowls, and get ready to enjoy a bowl of wholesome goodness. Serve it up with some crusty bread for dipping – trust me, you won’t regret it!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
Note
- Beef Alternatives: You can substitute the beef chuck with stew meat or even try a leaner cut like sirloin for fewer calories.
- Vegetable Variety: Don't hesitate to add what you have on hand, such as zucchini or spinach, for additional nutrients.
- Adjust Consistency: If you prefer a thicker soup, mash some of the potatoes against the side of the crock pot before serving.
- Gluten-Free Option: If you're keeping it gluten-free, double-check that your broth is compliant and consider using a different grain like quinoa in place of barley.
- Flavor Boosters: A splash of red wine can add depth to the flavor profile if you want to get fancy. Just add it to the liquid component.
