This hearty Slow Cooker Beef Barley Soup hails from a time when farmhands needed a belly-warming meal to sustain them through the day.
Steeped in Midwestern tradition, this recipe is a testament to the simple yet profoundly satisfying dishes that brought families together around the dinner table.
The slow cooker method makes it even easier to enjoy this classic, allowing flavors to meld beautifully throughout the day.
Ideal for chilly evenings, this soup is a reminder of grandma’s kitchen, where every ladleful felt like a hearty hug.
This beef barley soup pairs wonderfully with a slice of homemade bread or a buttery biscuit to soak up every last drop of delicious broth.
A crisp side salad with a tangy vinaigrette can provide a refreshing contrast to the hearty richness of the soup.
And if you’re feeling particularly indulgent, a slice of apple pie for dessert will round out this comforting meal perfectly.
Slow Cooker Beef Barley Soup
Servings: 8
Ingredients
1 1/2 pounds beef stew meat, cut into bite-sized pieces
1 cup pearl barley, rinsed
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves of garlic, minced
1 cup mushrooms, sliced
1 can (14.5 oz) diced tomatoes, undrained
6 cups beef broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Directions
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the beef stew meat, season with salt and pepper, and brown on all sides. This should take about 5-7 minutes.
3. Transfer the browned beef to your slow cooker.
4. In the same skillet, add a bit more oil if needed and sauté the onions and garlic until fragrant, about 2-3 minutes.
5. Transfer the sautéed onions and garlic to the slow cooker.
6. Add the carrots, celery, mushrooms, and diced tomatoes to the slow cooker.
7. Stir in the beef broth, water, barley, bay leaves, and thyme.
8. Give everything a good stir, place the lid on the slow cooker, and cook on low for 7-8 hours or on high for 4-5 hours.
9. About 30 minutes before serving, give the soup a good stir and check the seasoning, adding more salt and pepper if needed.
Variations
Vegetable Boost: Add chopped parsnips, turnips, sweet potatoes, or frozen green beans during the last hour of cooking for added nutrition and flavor.
Herb Swap: Substitute dried thyme with Italian seasoning, herbes de Provence, or a combo of rosemary and parsley.
Tomato-Free Version: Omit the diced tomatoes and use an extra cup of broth for a more traditional, broth-forward soup.
Mushroom-Free Option: Leave out mushrooms if your crew isn’t a fan—no need to replace them unless you want to bulk up with more carrots or celery.
Barley Substitute: Use farro, brown rice, or even small pasta (like ditalini or orzo)—just add pasta in the last 30–45 minutes so it doesn’t get mushy.
Spiced-Up: Add a pinch of red pepper flakes, smoked paprika, or a splash of Worcestershire sauce for deeper flavor.
Thicker Stew-Like Texture: Use only 1 cup of water or let the lid sit slightly ajar for the last hour of cooking to reduce and thicken.
Tips
Brown the Beef: Browning the meat adds a deeper, richer flavor. Don’t skip this step if you have time!
Rinse the Barley: This removes excess starch and helps keep the soup from getting gummy.
Freezer-Friendly: Let soup cool completely before freezing. Store in portions for easy thaw-and-serve meals. Barley will absorb liquid over time, so you may need to add broth when reheating.
Make-Ahead Tip: Prep all ingredients the night before (except barley and liquids), store in the fridge, then dump everything into the slow cooker in the morning.
Slow Cooker Liner: Use a liner for quick cleanup, especially helpful after long cooking hours.
Low Sodium: If you’re watching salt, choose low-sodium broth and adjust seasoning at the end.
How to Store Beef Barley Soup
Refrigerator
Cool first: Let the soup cool to room temperature (no more than 2 hours out).
Storage container: Transfer to airtight containers.
Shelf life: Keeps well in the fridge for up to 4–5 days.
Reheat: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of water or broth if it has thickened too much.
Freezer
Best practice: Store in individual portions (muffin tins, silicone trays, or freezer-safe bags laid flat).
Barley note: Barley continues to absorb liquid and may soften further after freezing. If texture is a concern, you can cook the barley separately and add it fresh when reheating.
Shelf life: Freeze for up to 3 months.
Thawing: Defrost overnight in the fridge or use the defrost setting on your microwave.
Reheat: Once thawed, reheat on the stovetop, stirring in additional broth or water to loosen the texture as needed.
Nutritional Information (per serving)
(Approximate values — actual amounts may vary based on specific ingredients used)
Calories: ~310
Protein: ~25g
Fat: ~10g
Saturated Fat: ~2.5g
Carbohydrates: ~30g
Fiber: ~6g
Sugars: ~5g
Cholesterol: ~55mg
Sodium: ~700–800mg (varies depending on broth and added salt)
Iron: ~20% DV
Vitamin A: ~60% DV
Vitamin C: ~10% DV
Health Highlights
High in protein to keep you full and fueled
Good source of fiber, thanks to barley and vegetables
Rich in vitamins like Vitamin A from carrots and antioxidants from tomatoes
Lower fat than many creamy soups, especially if trimmed beef is used