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Beef Barley Soup

A hearty and comforting soup made with tender beef, nutritious vegetables, and chewy barley, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons vegetable oil
  • 1.5 pounds boneless lean beef, cubed
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups water, divided
  • 3 cans beef broth (10.5 ounces each)
  • 6 medium carrots, chopped
  • 6 medium green onions, chopped
  • 4 stalks celery, chopped
  • 1 cup barley
  • 0.5 cup chopped fresh parsley
  • 1 teaspoon dried thyme

Method
 

Preparation
  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the cubed beef and sauté until browned, roughly 5 minutes.
  3. Stir in the garlic powder, salt, and black pepper, and then transfer this mixture to your slow cooker.
  4. Add a few tablespoons of water to the skillet, scraping up the browned bits for added flavor. Pour this liquid into the slow cooker as well.
  5. Now, add the remaining water and beef broth to the slow cooker, along with the chopped carrots, green onions, celery, barley, and parsley.
  6. Cover and cook on low for 6 to 8 hours until all the vegetables and barley are tender.
  7. Stir in the thyme just before serving.

Notes

Beef Barley Soup is delightful on its own or paired with buttered bread. Customize with fresh herbs or Parmesan cheese for extra flavor. To store leftovers, cool completely in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Reheat with added liquid as needed.