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

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb beef stew meat
  • ½ cup pearl barley
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 1 (14 oz) can diced tomatoes, undrained
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Place the beef stew meat, pearl barley, sliced carrots, sliced celery, diced onion, diced tomatoes with their juice, beef broth, minced garlic, and dried thyme in the slow cooker.
  • Stir the ingredients together until evenly combined.
  • Season with salt and black pepper.
  • Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
  • Stir once more before serving.

Notes

If the barley absorbs more liquid than expected during cooking, add an extra cup of warm broth and stir before serving. Leftovers keep well in the refrigerator for three days and reheat easily on the stovetop with a splash of water to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker