Hubby was telling me about a yummy tomato soup he had recently. When I replied by saying how much I loved tomato soup, he just laughed because he knew I loved every kind of soup. So, I must be more specific when I talk about the soups I like. For example, when I think about all the soups I like with beef as the base flavor, this beef barley soup is my favorite.
I always make this soup when I have some leftover roast beef in my refrigerator. Soup is a great choice when you are scratching your head about what to do with perfectly good leftovers.
A little bit of this and a bunch of that, combined with a tasty broth, will make a satisfying and filling dinner for your family.
This beef barley soup was made in my six-quart slow cooker, but it can just as easily be made in a pot on your stove. Just adjust your cooking times to the method you choose.
One of the benefits of the slow cooker method is the extended length of time the vegetables gently simmer in the broth imparting their flavors to the soup. Mmmm, good!
Directions
Heat the olive oil in a large pan over medium heat. Add the onion, celery, mushrooms, and carrots. Season with the salt, pepper, and thyme. Cook until the vegetables are soft, about ten minutes.
Transfer the vegetables to your slow cooker. Add the broth, bay leaves and diced tomatoes. Set the slow cooker to low and cook for three hours.
After three hours, cook the barley separately as directed on the package. Cooking the barley separately keeps it from absorbing all of the broth from your soup.
Add the cooked barley to the slow cooker. Add the beef. Taste for seasoning and adjust as needed. Continue to cook on low for one more hour, until the beef is heated through. Remove the bay leaves before serving.
Serve with warm, crusty bread. Get the recipe for my honey oat bread.
I've collected many yummy soup recipes on my Soups Pinterest Board. If you love soups like me, you'll want to follow this board.
Slow Cooker Beef Barley Soup
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| Beef Barley Soup |
A little bit of this and a bunch of that, combined with a tasty broth, will make a satisfying and filling dinner for your family.
This beef barley soup was made in my six-quart slow cooker, but it can just as easily be made in a pot on your stove. Just adjust your cooking times to the method you choose.
One of the benefits of the slow cooker method is the extended length of time the vegetables gently simmer in the broth imparting their flavors to the soup. Mmmm, good!
Slow Cooker Beef Barley Soup
Printer Friendly Recipe- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 large stalks celery, chopped
- 3 medium carrots, peeled and small diced
- 8 ounces mushrooms, chopped
- 8 cups beef broth, your favorite
- 1 cup pearl barley
- 1 15 ounce can diced tomatoes
- 1 pound, cooked lean beef, diced
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Directions
Heat the olive oil in a large pan over medium heat. Add the onion, celery, mushrooms, and carrots. Season with the salt, pepper, and thyme. Cook until the vegetables are soft, about ten minutes.
Transfer the vegetables to your slow cooker. Add the broth, bay leaves and diced tomatoes. Set the slow cooker to low and cook for three hours.
After three hours, cook the barley separately as directed on the package. Cooking the barley separately keeps it from absorbing all of the broth from your soup.
Add the cooked barley to the slow cooker. Add the beef. Taste for seasoning and adjust as needed. Continue to cook on low for one more hour, until the beef is heated through. Remove the bay leaves before serving.
Serve with warm, crusty bread. Get the recipe for my honey oat bread.
I've collected many yummy soup recipes on my Soups Pinterest Board. If you love soups like me, you'll want to follow this board.
Essential Cooking Tools
I consider my slow cooker one of my essential kitchen tools. If you love soup, you must have a good slow cooker.
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Enjoy!
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