Description
A warm and hearty soup filled with tender beef, chewy barley, and vibrant vegetables, perfect for cold nights.
Ingredients
Scale
- 1 pound beef stew meat (chuck roast)
- 1 cup barley (pearl barley preferred)
- 3 potatoes, diced (Yukon Gold or sweet potatoes)
- 2 carrots, sliced
- 1 onion, chopped (white or yellow)
- 4 cups beef broth (low-sodium)
- 2 cups water
- 1 teaspoon garlic powder (or fresh garlic cloves)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Chop the potatoes, slice the carrots, and dice the onion.
- Combine the ingredients: In your slow cooker, combine the beef stew meat, pearl barley, diced potatoes, sliced carrots, and chopped onion.
- Add broth and water: Pour in the beef broth and water, ensuring all ingredients are submerged.
- Season the soup: Sprinkle in the garlic powder, thyme, salt, and pepper. Stir gently to combine.
- Cook low and slow: Cover the slow cooker and let it cook on low for 8 hours.
- Taste and adjust: Before serving, taste and adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with fresh herbs if desired.
Notes
This soup is ideal for make-ahead meals and can be customized with additional vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef barley soup, slow cooker soup, comforting soup, hearty soup, winter recipes