This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef.

See the step by step recipe video down in the recipe card.

There is just nothing better for cold weather comfort food than this Slow Cooker Beef Barley Soup.

It is cozy, hearty and loaded with flavor — plus the slow cooker means that it basically cooks itself!

This classic Beef and Barley Soup is another favorite, but sometimes you just don’t want to stand over the stove (or you can’t!). The crockpot is a great option for those busy days.

Why we love this Beef and Barley Soup:

• it’s thick and chunky — I don’t want to be hungry in an hour!
• It’s loaded with vegetables, which is one of my favorite ways to get them in
• it slow cooks most of the day, which means your house will smell amazing and you don’t have to worry about dinner at 5:00!
• it’s big on flavor — browning the meat adds a ton of flavor, so don’t skip that step if you’ve got a few minutes!
• it’s healthy! Full of protein, whole grains, fibre, vegetables all in a neat little delicious package.

Tips and Tricks for Making the best Slow Cooker Beef Barley Soup:

• Normally, I’m not about adding extra steps to recipes. But in this case, I decided to brown my meat before adding it because it seals in the juices and I think you end up with a better texture to the meat after cooking for so long. It also adds extra flavour to the soup! You can skip this step if you need to.
• You can mix up the veggies here to suit your family’s tastes: You can leave some out or add in other favorites: peppers, spinach, mushrooms, kale, or throw in frozen peas or corn before serving.
• Sometimes slow cooker recipes can lack a little “oomph” by the end of cooking time — they are a little bland. You can add in a small amount of balsamic vinegar or even a little ketchup (don’t judge! It is sweet and tangy and savory) you really punch up the flavor! Feel free to taste and adjust as you go — everyone’s tastes are different!

What can I do with the leftovers?

We love soup leftovers! They usually reheat well and are perfect for quick lunches.

You can store leftover soup in the refrigerator for up to 4 days, and in the freezer even longer!

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags. Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

More Slow Cooker Soups you’ll love!

• Slow Cooker Garlic Parmesan Chicken Stew — creamy and comforting!
• Slow Cooker Zuppa Toscana — better than Olive Garden!
• Crockpot Chicken Taco Soup — made with 6 ingredients!
• Crockpot Potato Soup — thick and creamy.

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Slow Cooker Beef Barley Soup Recipe + VIDEO

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. Includes step by step recipe video.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots peeled and chopped
• 2 ribs celery chopped
• 1/2 cup pearl or pot barley rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• fresh parsley for serving

Instructions

• Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
• Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
• Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
• Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
• Stir in fresh parsley as desired and season to taste. Serve.

Video

Notes

This recipe makes 2 quarts of soup. One serving is 2 cups.

Nutrition

Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

The post Slow Cooker Beef Barley Soup appeared first on The Recipe Rebel.

Love chicken soup recipes? Try this Chicken Pot Pie Soup, this Chicken Gnocchi Soup or this Lemon Chicken Orzo Soup next!

February is soup month here on The Recipe Rebel (and over on YouTube with my new 6 Ingredient Suppers series), and I’m so excited to be adding this hearty Chicken Barley Soup to the family!

I know Beef Barley Soup is generally more popular, but there’s no reason this Chicken Barley Soup shouldn’t share some of the spotlight.

It’s got tons of flavor and is made with just SIX ingredients (plus, I’ve included lots of ways for you to make it your own down below).

The prep is minimal, the ingredients are all good for you, and it is seriously comforting on a warm day (just don’t forget my big chunk of bread!).

How to make Chicken Barley Soup:

1. We start our veggies off in some oil to give them a head start — I find if I throw raw onion into something like a soup, I’m eating crunchy bits of onion in my soup and the browning of the onions adds a ton of flavor! (*If you prefer to brown your chicken here you can, but I actually prefer to just simmer them right in the broth and then shred).
2. Add our broth and deglaze our pot — this picks up all of those lovely bits of browned goodness off the bottom and adds it to our base.
3. Add our chicken, barley and season — then let it simmer until everything is tender.
4. Remove your chicken breasts and shred, then stir back into the soup and serve (once again, don’t forget the crusty bread )

Variations on this Chicken Barley Soup:

• Add in extra herbs and spices: with 6 ingredient soup recipes, our goal is to maximize flavor found in just a couple ingredients. In this soup recipe, we use a full-bodied chicken broth and our vegetables to add most of the flavor. However, I’m never going to tell you you can’t add in extra herbs and spices! Feel free to choose a couple from your spice drawer if you find your chicken broth is not as flavorful as you would like.
• Veggies: swap out the vegetables for your favorites, or add in extra!
• Make it vegetarian: swap the chicken broth for vegetable and the chicken for mushrooms — be sure to saute the mushrooms with the onions.
• Make it thick and creamy: Add in a 1/2-1 cup of cream mixed with 1-2 tablespoons of corn starch for a thick and creamy soup
• Swap the chicken for cooked ground beef, smoked sausage or add in cooked, chopped bacon for a fresh take.

How to make Chicken Barley Soup in the crockpot:

To make this Chicken Barley Soup in the crockpot, you can simply throw all of the ingredients in the slow cooker and cook on low until the barley and vegetables are tender, then shred the chicken.

This can take anywhere from 5-7 hours depending on how hot and how full your slow cooker is.

The best results will still come from sautéing the vegetables in some oil before adding to the crockpot, but I know that there are people (like me!) who hate the idea of using a bunch of extra pots.

You decide which is more important to you — a better developed flavor, or fewer pots and pans

More easy, healthy soup recipes you’ll love!

• Stuffed Pepper Soup
• Cheeseburger Soup
• Slow Cooker Creamy Chicken Noodle Soup
• Turkey Noodle Soup (Instant Pot or Slow Cooker)
• Chicken Rice Soup: Stove Top or Slow Cooker

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Chicken Barley Soup

This Chicken Barley Soup is hearty, healthy and made with 6 ingredients! Easily customizable and you can make it stovetop or slow cooker!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 352.06cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3 large carrots peeled and chopped
• 2 ribs celery finely chopped
• 1/2 medium onion finely chopped
• 5 cups low sodium chicken broth
• 2 chicken breasts (about 300g total)
• 2/3 cup pearl or pot barley rinsed (120g)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• In a large dutch oven or soup pot, heat oil over medium-high heat.
• Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.
• Add broth, chicken breasts (raw and whole), barley, salt and pepper.
• Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.
• Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.

Video

Nutrition

Calories: 352.06cal | Carbohydrates: 35.79g | Protein: 33.92g | Fat: 8.75g | Saturated Fat: 1.54g | Cholesterol: 72.32mg | Sodium: 561.41mg | Potassium: 983.61mg | Fiber: 7.04g | Sugar: 3.76g | Vitamin A: 7766.69IU | Vitamin C: 5.69mg | Calcium: 53.38mg | Iron: 2.01mg

The post Chicken Barley Soup appeared first on The Recipe Rebel.

Recipe posted first on The Recipe Critic

Soup season is here and I’m ridiculously (strangely) excited!

If you were hanging around here last year you know that soup is one of my biggest loves.

Soup is an easy, mostly healthy, one pot meal, and is also perfect for making ahead and meal prepping, which makes my life easier on a crazy weeknight.

Who doesn’t want that?

If you’re as much of a soup lover as myself, you will find a ton of amazing recipes in my Crockpot Soup Recipes collection and my Instant Pot Soup Recipes collection.

Why we love this Beef and Barley Soup:

• It’s healthy — the beef and the barley give this soup a ton of protein and fiber, which gives it more staying power than a lot of easy soup recipes.
• You’re not going to be hungry in an hour — anyone else have this problem with soup? I love it, but then in an hour I’m hangry because I didn’t get enough protein and complex carbs. This recipe is the answer to our problems!
• You can make it ahead — it can be refrigerated up to 3-4 days and frozen for up to 3 months for easy meals down the road.
• You can make it on the stove top or in the slow cooker, which gives me a lot of flexibiltiy on hectic days.

How to make Beef Barley Soup:

1. Choose and prepare your beef — I like to purchase a steak or beef roast and cut it into cubes for this recipe (and every recipe that usually requires beef “stewing” meat. There’s no difference between stewing beef and any other cut except that it’s cut up for you — don’t pay the extra money for this! Choose a cut of beef that’s on sale (it will become tender in the soup anyway), and trim and chop it yourself.
2. Brown your beef — this gives the soup an incredible flavor base so don’t skip this part! You may have to do this in a couple batches to ensure they brown and don’t steam.
3. Add your onions and spices and give them a quick toast in the pan — this wakes up dried spices and helps bring out their flavor.
4. Add your vegetables, your broth, and your barley and simmer just until everything is tender. This can take a little time, so plan accordingly and enjoy the amazing scent that will fill your kitchen!

Can I make this Beef Barley Soup in the Crockpot?

Absolutely!

If you want to make Beef Barley Soup in the slow cooker, check out my Slow Cooker Beef Barley Soup Recipe here — it includes a step by step video.

How do you freeze this Beef and Barley Soup?

One of the great things about this soup is how well it freezes!

Barley freezes better than pasta or potatoes (though both can be done!) and you don’t lose any quality by making it ahead.

I like to pour my soup into a large freezer bag, then seal and freeze flat so that it can be quickly thawed when you need it.

If you don’t want to use freezer bags, you can find freezer-safe jars and use those instead to freeze in single portions.

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Beef and Barley Soup

This easy Beef and Barley Soup is a hearty, healthy soup recipe that is made with tender chunks of beef, loads of vegetables and pearl barley. Make ahead freezer friendly.

Course Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 345cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef cut into cubes
• 1 small onion finely diced
• 3-4 large carrots peeled and chopped
• 2 ribs celery chopped
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 5 cups low sodium beef broth
• 3/4 cup pearl or pot barley rinsed
• 3 tablespoons tomato paste
• 2 bay leaves
• fresh parsley

Instructions

• In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
• Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
• Add garlic, salt, thyme and pepper and cook and stir 1 minute.
• Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add the beef back in, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
• Serve with a sprinkle of fresh parsley if desired.

Nutrition

Calories: 345cal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1097mg | Potassium: 921mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5275IU | Vitamin C: 5.9mg | Calcium: 50mg | Iron: 2.7mg

The post Beef and Barley Soup appeared first on The Recipe Rebel.