This Slow Cooker Beef Barley Soup is loaded with tender beef, barley, and vegetables simmering in a rich broth. It’s the perfect crockpot meal for warming you up on a chilly day!
Looking for more hearty soups? Try this Crockpot Vegetable Beef Soup Recipe, Cabbage Roll Soup, or Albondigas Soup (Meatball Soup) next!
Table of Contents
There’s nothing quite like a bowl of Slow Cooker Beef Barley Soup to warm you up on a chilly day!
It’s a comforting meal that’s cozy, hearty, and packed with flavors, like tender chunks of beef, nutty barley, and aromatic veggies.
The best part is that the slow cooker does all the work for you!
While this classic Beef and Barley Soup is always a favorite, sometimes you just don’t feel like standing over the stove (or you’re too busy to!).
That’s where the crockpot comes in, making it the perfect solution for those hectic days.
Why we love this Beef Barley Soup recipe:
- Low effort: Besides browning the beef, the slow cooker does all the work, so you can have dinner on the table without the stress!
- Flavorful: This recipe is loaded with vegetables, rich broth, and tender beef for a hearty soup that will fill you up.
- Nutritious: This soup is full of protein, whole grains, fiber, and vegetables, all in a neat little delicious package!
What people are saying:
“I’m new to slow cooker life and this was certainly a great first! Super easy to follow & tasted great.” Lisa
“So easy to make and so delicious. It is my daughter’s favorite so I make it for her and her family often and they all enjoy it. Such good flavor.” Karen
Slow Cooker Beef Barley Soup ingredients:
- Oil: Use a neutral oil to brown the beef.
- Beef stewing meat: Beef stew meat is typically a tougher cut, like a chuck roast, that becomes tender and flavorful after slow cooking! You can also use ground beef, but make sure to cook it with the onions and drain any fat before adding it to the soup.
- Aromatics: Onion and fresh garlic add so much flavor to this soup! If you’re in a pinch, you can use onion and garlic powder, but fresh is always best, in my opinion.
- Italian seasoning: adds a lot of flavor with just one spoonful.
- Veggies: Carrots and celery are common soup veggies that add flavor and color!
- Pearled barley or pot barley: Barley is a chewy, hearty grain that soaks up the flavors of the broth.
- Tomato paste: Adds a depth of flavor and helps thicken the soup slightly.
- Bay leaves: Add an aromatic, slightly floral flavor.
- Low sodium beef broth: Forms the base of the soup! I always opt for low sodium broth so I can control the salt content.
- Fresh parsley: Adds a fresh, bright flavor when sprinkled on top of the soup before serving.
How to make Crockpot Beef Barley Soup:
The slow cooker does most of the work in this Beef Barley Soup recipe! Don’t forget to check the recipe card for the full list of recipe instructions.
- Brown the beef in batches, then transfer to the slow cooker.
- In the same pan, cook the onions until soft, scraping up any browned bits.
- Add garlic, salt, Italian seasoning, and pepper, and cook for another minute.
- Add carrots, celery, barley, tomato paste, and bay leaves to the slow cooker. Cook on low until everything is tender.
Tips and tricks:
- You can mix up the veggies here to suit your family’s tastes. You can leave some out or add in other favorites: bell pepper, spinach, mushrooms, kale, or throw in frozen peas or corn before serving.
- 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 will end up with a better texture to the meat after cooking for so long. It also adds extra flavor to the soup! You can skip this step if you need to.
- 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’s sweet, tangy, and savory). You can really punch up the flavor! Feel free to taste and adjust as you go — everyone’s tastes are different!
How to store leftover soup:
You can store leftover soup in an airtight container in the refrigerator for up to 4 days.
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.
Serving suggestions:
This savory soup is the perfect meal to serve with crusty bread or dinner rolls! They’re so delicious dunked into the soup to soak up all that delicious broth.
If you want to add some more veggies on the side but still want to keep things cozy, I love to make some Easy Creamed Peas or Cheesy Baked Asparagus!
More slow cooker soups you’ll love:
- Crockpot Lasagna Soup (quick & easy!) — so much easier than that layering!
- Crockpot Potato Soup — one of my personal favorites.
- Crockpot Zuppa Toscana — so much flavor with just a few ingredients.
- Crockpot Chicken Taco Soup — taco night made easier!
Slow Cooker Beef Barley Soup Recipe
written by 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.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Eve says
Making it for the first time now. Does using quick barley make a difference? Its all i could find. Do i make the quick batley separately as well?
The Recipe Rebel says
Hi Eve, yes I believe it will make a difference. It might be too soft or mushy.
Adriana says
This was delicious! I followed the suggestion about adding some balsamic vinegar at the very end and it added a nice little zing. Highly recommend!
The Recipe Rebel says
Yay! Great to hear Adriana!
Cb says
Can you cook the barley separately?
The Recipe Rebel says
I guess you could, haven’t really tried it that way.
Kellie says
This was delicious, my whole family loved it. Thank you!
The Recipe Rebel says
Hi Kellie! So glad you enjoyed the recipe! Thank you for this kind review!
Slayla says
I made this exactly to the recipe, delicious!
The Recipe Rebel says
Hi Slayla! So glad you enjoyed the recipe! Thank you for this kind review!
Cindy says
So do I put the barley in the very beginning and it cooks for six hours or I read one comment cooking the barley, separate not in the crockpot? Which way should I do?
Cindy says
I making this in about two hours, and I need to know quickly what to do with the barley
The Recipe Rebel says
Hi Cindy! I would follow the instructions as written vs what others have commented. Step 4 is when you add the barley. Enjoy!
Jeff says
I noticed no mention of discarding the bay leaves before serving. Seems I remember they are actually poisonous.
The Recipe Rebel says
Hi Jeff! I have never heard that. You would remove it so you don’t eat it because it’s not edible. Hope you enjoy the soup!
Rosemary says
Love this recipe, it was delicious!!!
The Recipe Rebel says
Hi Rosemary! So glad you enjoyed the recipe! Thank you for this kind review!
Ann Brothers says
This recipe is absolutely delicious! I made it twice and followed the recipe both times. My family loves it! Thank you very much for the recipe! I will make it often! It’s definitely a 5 Star!
Tina says
Soooo good! Loved it! Gonna def make this again. Instead of potatoes, I used a couple spoons of quinoa. Delicious!!!! Also, def my go to blog and Instagram for recipes each week! Everything is always so good!!
The Recipe Rebel says
Hi Tina! So glad you enjoyed the recipe! Thank you for this kind review!
Pat Cody says
There are no potatoes in the recipe. Did you just add quinoa or add it in place of something else?
Juanita says
Excellent. Enjoyed it immensely. Served with homemade bread.
The Recipe Rebel says
Hi Juanita! So glad you enjoyed the recipe! Thank you for this kind review!
Kristen says
I have made this recipe several times now…we love it! Things I do a little differently…I season some flour (1/4 c or so) with salt, pepper, and Italian seasoning and toss the meat in it before sauteeing. I like to season each layer as I cook! When I add the onions, I also add a little of the stock…this definitely helps pick up the brown bits! I add the tomato paste at this time as well. Sometimes I toss the rest of the veggies into the pan, too.
The Recipe Rebel says
Hi Kristen! So glad you enjoyed it! Thank you for this kind review and feedback on substitutions!
Larry Sprosty says
Very good recipe. Big beef eater so I used 2 1/2 pounds of stew meat, cutting each chunk in half and browned. Fresh celery, onion, carrots. Canned mushroom stems & pieces. Sauted all the veggies in the beef droppings. Used store bought chicken broth and beef bullion cubes cause it’s what I had. Added bag of frozen mixed veggies the last half hour of cooking. Awesomely delicious!!! First time ever making it and ran off your recipe. Thank you!!!
The Recipe Rebel says
Glad it worked out for you Larry!
Renee Schouten says
Hi,
I realized i do not have beef broth. Can I use water?
Renee
The Recipe Rebel says
Hi Renee! Yes you can or chicken broth, but either will change the flavor of your soup.
Michael Anderson says
Does the barley soak up all of the liquid if you store the leftovers in the fridge?
The Recipe Rebel says
Hi Michael! I’ve not had any problems storing it in the refrigerator or freezer! Works great for me!
Claire Flynn says
Love beef barley soup, but everytime I make it the barley just isn’t right. Is there a trick to preparing the barley before adding it. Thanks
Jess Zellmer says
I always cook my barley, rice, pasta separate from my soup or this reason. I also find that starches soak up too much of the broth for my liking.
Debbe says
A wonderful hearty soup, perfect for a March dinner. Added some mushrooms and served it with hot sourdough bread.
The Recipe Rebel says
Hi Debbe! So glad you enjoyed the recipe! Thank you for this kind review!
posipati says
Sooo… total time is NOT 15 min.
The Recipe Rebel says
Fixed it! Thanks!
SeafoamJade says
Could I substitute lean crumbled hamburg meat for the stew meat? Or if I wanted to turn it into a vegetarian soup, what could I substitute for the meat? Mushrooms? Canned cannellini beans? Green beans? All 3?
Shelley K Gilbert says
Made this soup this afternoon. Delicious!! I’ll be making it again. It has a very rich base. I added a cup of my homemade tomato sauce and 2 extra cups of broth. 1 TBS of balsamic vinegar. Super good.
The Recipe Rebel says
Hi Shelley! So glad you enjoyed the recipe! Thank you for this review!
Laura says
Love this rich soup but did need to add more beef broth a half hour before serving. It was more like a stew without the extra cup.
The Recipe Rebel says
Thanks for the feedback Laura!
Connie says
Tried this recipe last night and I have to admit it was good. The next time I will add potatoes.
The Recipe Rebel says
Hi Connie! So glad you enjoyed the recipe! Thank you for this review!