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Hearty Slow Cooker Beef Barley Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cubed
  • ¾ cup uncooked pearl barley
  • 4 cups beef broth
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 1 large onion, diced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions
 

  • Add the beef stew meat, pearl barley, beef broth, carrots, celery, onion, diced tomatoes with their juice, garlic, thyme, bay leaf, salt, and pepper to the slow cooker.
  • Stir the ingredients until they are evenly distributed in the broth.
  • Cover the slow cooker and cook on low for 7 to 8 hours, until the beef is fork-tender and the barley has softened.
  • Remove and discard the bay leaf before ladling the soup into bowls or storage containers.

Notes

Let the soup cool fully before dividing it into containers for the week. The barley will soak up more liquid as it sits, so stir in a little extra broth when reheating to restore the original consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife