Description
A hearty slow cooker beef barley soup, rich in savory flavors and wholesome ingredients, perfect for weeknight meals.
Ingredients
Scale
- 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 (10.5 ounce) cans beef broth
- 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
Instructions
- Gather the ingredients.
- Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in the garlic powder, salt, and pepper, then transfer the mixture to your slow cooker.
- Add a few tablespoons of water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer this liquid and the browned bits to the slow cooker.
- Add the remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until the vegetables and barley are tender, 6 to 8 hours.
- Stir in the thyme just before serving.
Notes
For a thicker soup, you can let it simmer longer, or add additional broth or water, if you prefer it thinner. Feel free to use leftover vegetables to clean out your fridge.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg