Description
A hearty and nourishing soup made with tender beef, barley, and vegetables, perfect for a comforting meal.
Ingredients
Scale
- 3 tablespoons vegetable oil
- 1 ½ pounds boneless lean beef, cubed
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 cups water, divided
- 3 (10.5 ounce) cans beef broth
- 6 medium carrots, chopped
- 6 medium green onions, chopped
- 4 stalks celery, chopped
- 1 cup barley
- ½ cup chopped fresh parsley
- 1 teaspoon dried thyme
Instructions
- Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
- Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
- Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
- Stir in thyme just before serving.
Notes
- For a thicker soup, reduce the amount of water slightly.
- You can substitute pearl barley for a quicker cooking time.
- Prep Time: 15 min
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg
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