Slow Cooker Beef Barley Soup

Slow Cooker Beef Barley Soup
  • 1 1/2 pounds boneless lean beef, cubed
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 3 (10.5 ounce) cans beef broth
  • 6 cups water
  • 4 stalks celery, chopped
  • 6 carrots, chopped
  • 6 green onions, chopped
  • 1/2 cup chopped fresh parsley
  • 1 cup barley
  • 1 teaspoon dried thyme


  1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
  2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

03/19/2017
Slow Cooker Beef Barley Soup, recipe PT15M PT1H 5 455 calories

Comment on this content
timi marie hardan
Wonderful crust! I used lard with the butter and the crust turned out perfect, even for my husband. His Mom used lard as most of the great Moms did. I kind of worried about doubling the recipe, sometimes it doesn't work. But, 1 pumpkin & 1 fudge pie later, all were happy! Thanks for making our Thanksgiving a lot easier! >^..^<
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