Description
A comforting slow cooker soup packed with tender beef, hearty barley, and nutritious vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 pound beef chuck, cut into 1-inch pieces
- 1 cup barley
- 4 cups beef broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a skillet over medium heat. Once warm, add the beef and brown it on all sides.
- Transfer the browned beef to the slow cooker.
- Add the barley, beef broth, chopped carrots, celery, onion, minced garlic, dried thyme, bay leaf, salt, and pepper to the slow cooker.
- Stir everything to combine well.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- Remove the bay leaf before serving and enjoy your hearty soup!
Notes
For a thicker soup, increase the barley slightly. You can add other vegetables like peas or potatoes for variety.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg