Everyone loves a good bowl of soup, and this version hits all the right notes. Comfort soup perfection!
This soup has a similar flavor profile as our slow cooker beef stew. The barley takes the place of the potatoes and the broth isn’t quite as thick. But the taste is off the charts. Perfect any time of the year, but especially when the temperatures are chilly outside. And let your slow cooker do most of the work!
How To Make Slow Cooker Beef and Barley Soup
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The Ingredients You Will Need
All of the ingredients in this recipe are easy to find and many of them you may already have on hand. Here’s what you’ll need:
Beef – We recommend a chuck roast. If there is excess fat, you’ll want to trim that off.
Seasonings – Salt and pepper.
Onion – Chopped.
Carrots – Medium-sized. Peeled and sliced into thin medallions. Fresh carrots are so much better than canned ones! Frozen will work in a pinch. You could also use baby carrots.
Celery – Thinly sliced.
Garlic – Minced.
Barley – Pearl, or “pearled” barley can be found in the dried beans section of most supermarkets. The barley will expand as it cooks.
Flavor enhancers – Tomato paste, Worcestershire sauce, and smoked paprika.
Herbs – Fresh thyme and rosemary are best. If using dried, go with 1 teaspoon per herb. Bay leaves can be fresh or dried, both are acceptable.
Beef broth – Homemade or store-bought will both work. Go with low sodium, if possible. This will allow you to control how much salt you want in your soup.
EXPERT TIP: Chuck roast is perfect for slow cooking. It will become very tender and retain that wonderful beefy flavor. You can substitute top round, bottom round, or a tri-tip roast, if necessary. Searing the seasoned chunks of beef before adding to the slow cooker deepens the flavor of the soup, but, this step can be skipped in a pinch.
Tips for Making Perfect Slow Cooker Beef and Barley Soup
Choose the Right Cuts of Beef
Cut Selection – Use tougher cuts of beef, such as chuck roast or brisket, which become tender and flavorful during slow cooking. Cut the meat into bite-sized pieces for even cooking.
Browning – For maximum depth of flavor, sear the beef in a skillet before adding it to the slow cooker. This caramelization enhances the overall taste of the soup.
Use Quality Broth and Seasonings
Broth Choice – Use a good-quality beef broth or stock as the base for your soup. Homemade stock will yield the best flavor, but store-bought works well too.
Seasoning – Don’t forget to season your soup with thyme, bay leaves, and parsley. Adjust the seasoning towards the end of cooking to ensure it remains balanced.
Adjust Consistency and Flavor Before Serving
Consistency – If your soup is too thick, you can add additional broth or water to reach your desired consistency. Conversely, if it’s too thin, let it cook uncovered for a bit to reduce.
Final Touches – Taste the soup before serving and adjust the seasoning with salt, pepper, or a splash of vinegar or lemon juice for brightness. Fresh herbs can also be added just before serving for a burst of freshness.
How To Serve and How to Store
The soup is ready to serve after 6 to 8 hours of slow cooking on LOW. However, it will stay wonderfully warm for serving if you turn the setting to WARM.
You can allow the soup to cook for up to 10 to 12 hours, but for this extended amount of time, we recommend adding the barley in the last 1 to 2 hours of slow cooking.
This soup reheats beautifully on the stove and we think is even better the next day. It is so hardy, that a nice crusty piece of bread rounds out a perfect meal.
Leftovers will keep for up to 1 week and the soup freezes wonderfully for up to several months. Thaw and then reheat on the stove.
Other Slow Cooker Recipes to Try
There’s nothing much better than coming home to the smell of your home when your slow cooker has been hard at work cooking your meal for you all day. Here is a collection of some of our favorite slow cooker recipes:
- Hearty Beef Stew
- French Dip Sandwiches
- Baby Back Ribs
- Beef Brachiole
- BBQ Beef Brisket
- Pulled Pork
- Chicken Chow Mein
- Provençal Chicken Stew
- Coconut Chicken Curry
- Ham and Potato Gratin
- Spiral Ham
- Asparagus Risotto
- Boston Baked Beans
- Corn on the Cob
These are all amazing, without a doubt. But, in the meantime, isn’t this soup calling your name?
If you’re looking for a delicious, hearty soup that is not difficult to prepare, this is the one for you.
Although it’s good and beefy, it is also very nutritious. The barley is an ancient grain that is loaded with nutrients.
As mentioned before, leftovers are even better the next day. Comfort food never tasted so good!
Grab a spoon and dig in!
Ready to make the heartiest and most delicious soup on the block?
Go for it, and when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Slow Cooker Beef and Barley Soup
Video
Equipment
- 1 6-7 quart slow cooker
- skillet for searing beef
Ingredients
- 2½ lbs beef chuck roast
- Salt and pepper
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 medium carrots peeled and cut into ¼-inch slices
- 3 ribs celery sliced
- 4 cloves garlic minced
- 1 cup pearl barley aka pearled barley
- 2 tablespoon tomato paste
- 1 cube beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 teaspoon smoked paprika
- 2 bay leaves fresh or dried
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 6 cups beef broth
- 2 tablespoon parsley Italain, chopped, for garnish (optional)
Instructions
- Cut the beef into bite-sized pieces and then season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the beef (working in batches, if necessary) and sear until browned all over, about 5 minutes. Set aside (the beef will not be fully cooked at this point).2½ lbs beef chuck roast, Salt and pepper, 1 tablespoon olive oil
- Place all of the remaining ingredients into the slow cooker. Stir in the beef.1 medium onion, 3 medium carrots, 3 ribs celery, 4 cloves garlic, 1 cup pearl barley, 2 tablespoon tomato paste, 1 cube beef bouillon, 1 tablespoon Worcestershire sauce, 1 tablespoon thyme, 1 tablespoon rosemary, 1 teaspoon smoked paprika, 2 bay leaves, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, 6 cups beef broth
- Cook on LOW for 6 to 8 hours, or on HIGH for 4 to 6 hours.
- Discard the bay leaves. Taste and add more salt, if desired. Serve at once. Garnish with chopped parsley, if desired.2 tablespoon parsley
google says
Great!
Kris Longwell says
Awesome!! So glad you enjoyed!! And thanks for the GREAT review!!
Donna says
I did use Bob’s Red Mill so I’m glad I picked the right one. It is a GREAT soup!! And yes it was better today when I reheated it. It’s just me–so I froze some–it’s still winter here in TN where I’m at. Now ….if I only had a piece of the Blueberry Buttermilk pie….which I believe I’ve made like 5 times!! Thanks!! XOXO
Kris Longwell says
Hi Donna! We are so so thrilled you made the beef and barley soup and had such great success! Bob’s Red Mill is always a great choice. And it really does freeze wonderfully! We have two batches frozen in our freezer as we speak! Now, we think it’s time to make a blueberry buttermilk pie!!! Perfect for a cold TN day and evening! Stay warm and thank you so much for sharing and the wonderful review. You are the best!!! xo Kris & Wesley
Donna says
Hey guys! Getting ready to make this. I do have a question–recipe calls for “barley-aka pearled barley”. The pearled barley is listed as “quick cook” with a cook time of 10 minutes, but the other bag of barley by Bob’s red mill regular cooking takes 25-30 mins, Soooo I’m thinkin’ I need to use the Bob’s red mill barley since it’s going to be in the crockpot all day?? Thanks
Kris Longwell says
Hi Donna! Go with Bob’s Red Mill…the quick barley may become mushy…although my dad used it in the recipe and he (and my mom) said it was still great. If you go with Quick…add it in the last hour to 2 hours of slow cooking. Let us know how it turns out! We hope you and your loved ones enjoy it!! Keep us posted!!! xo