Beef and Barley Soup Recipe
There’s something about a big bowl of hearty soup that just makes everything feel right—especially when the days are cold and gray. Beef and Barley Soup is the kind of comforting meal that warms you from the inside out, filling you with that cozy, “home-cooked” feeling with every spoonful. This recipe is a true crowd-pleaser, perfect for families, gatherings, or just a quiet night in. Whether you’re coming in from the chill of the outdoors or simply need a nourishing dinner after a busy day, this soup is sure to hit the spot.
What makes this Beef and Barley Soup so irresistible is how incredibly flavorful and filling it is. It’s packed with tender chunks of beef, earthy mushrooms, and hearty vegetables, all simmered together in a rich, savory broth. The pearl barley adds a nice chew and bulk to the soup, making it incredibly satisfying and perfect for a one-pot meal. With just a handful of simple ingredients—most of which you probably already have on hand—this soup comes together easily in your slow cooker, allowing you to set it and forget it while the magic happens.
Not only is this recipe delicious, but it’s also incredibly versatile. You can make it ahead of time, which is a huge bonus for busy weeknights. In fact, it actually tastes even better the next day after all the flavors have had time to meld. Plus, this soup freezes wonderfully, so you can stash away leftovers for future meals—making it an ideal dish for meal prepping.
Ingredients:
1 lb boneless chuck roast, trimmed and cut into 1/2-inch pieces.
1 1/2 cups carrots, thinly sliced.
1 1/2 cups celery, thinly sliced.
2/3 cup onion, chopped.
1 (8-ounce) package pre-sliced mushrooms.
2 tbsp beef base (not beef broth; it’s a concentrated base that makes broth).
8–10 cups water (depending on desired soup thickness).
1 large bay leaf.
Salt and pepper, to taste.
1 cup pearl barley.
2–3 cloves garlic, minced (optional).
Instructions:
Step 1
Heat a non-stick skillet over medium heat.
Step 2
Add the beef pieces and brown them on all sides, stirring frequently.
Step 3
This step adds a rich, deep flavor to the soup, though it is optional if you’re short on time.
Step 4
Once browned, transfer the beef to a slow cooker.
Step 5
To the slow cooker, add the sliced carrots, celery, onions, mushrooms, beef base, garlic (if using), bay leaf, and water. Stir everything together.
Step 6
Set the slow cooker to cook on high for 1 hour to bring the flavors together.
Step 7
After an hour, add the pearl barley to the soup and stir. Reduce the heat to low and continue cooking for an additional 4–6 hours (or until the beef and vegetables are tender).
Step 8
Season the soup with salt and pepper to taste.
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
