Description
Crockpot Beef and Barley Soup is a comforting dish brimming with tender beef, hearty barley, and colorful vegetables—perfect for warming up on chilly nights.
Ingredients
Scale
- 1.5 lbs beef chuck roast, cut into bite-sized pieces
- 1 cup pearl barley
- 2 large carrots, sliced thick
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Cut the beef chuck roast into bite-sized pieces and season with salt and pepper. Chop the carrots, celery, onion, and mince the garlic.
- Brown the Beef (Optional): In a skillet over medium-high heat, brown the beef chunks until seared on all sides for added flavor.
- Load It Up: Transfer the browned beef to your crockpot. Add the chopped vegetables and pearl barley.
- Add Flavor: Pour in the beef broth until ingredients are covered by about an inch of liquid. Add thyme, bay leaves, and any additional spices you prefer.
- Set It and Forget It: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Serve It Up: Remove bay leaves before serving the soup in bowls. Optionally garnish with parsley or a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg
Keywords: For a gluten-free version, substitute barley with quinoa. Customize the vegetables by adding peas or green beans for extra color and nutrition.