Go Back
Barley Soup Crock Pot Recipe

Barley Soup Crock Pot Recipe - Easy Family Meal

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Here's what you'll need to create this delicious barley soup in the crock pot:
  • 1 1.5 - lbs beef chuck roast, trimmed and diced into 1-inch chunks
  • 1 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 2 - medium carrots, peeled and chopped into 1/2 inch pieces
  • 2 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!

Method
 

Step 1: Brown the Beef (Optional)
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.