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Crockpot Beef Barley Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb beef stew meat
  • ½ cup pearl barley
  • 3 carrots, peeled and sliced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 1 cup frozen green beans
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat in the bottom of the crockpot.
  • Add the pearl barley, sliced carrots, diced celery, diced onion, and frozen green beans on top of the beef.
  • Pour the beef broth over the ingredients.
  • Sprinkle in the dried thyme, add the bay leaves, and season with salt and pepper.
  • Stir gently to combine everything, then cover the crockpot.
  • Cook on low for 8 hours until the beef is tender and the barley is cooked through.
  • Remove the bay leaves before serving.

Notes

If the barley absorbs more liquid than expected, stir in an extra splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board