Description
This comforting Beef Barley Soup is a slow-cooked classic with tender beef, wholesome barley, and fresh veggies in a rich broth. Perfect for meal prep—make ahead and freeze for easy dinners!
Ingredients
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3 tbsp vegetable oil
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1.5 lbs lean boneless beef (chuck or stew meat), cubed
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2 tsp garlic powder
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1 tsp salt
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1 tsp black pepper
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6 cups water, divided
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3 cans (10.5 oz each) beef broth
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6 carrots, diced
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6 green onions, diced
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4 celery stalks, chopped
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1 cup pearl barley (uncooked)
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½ cup fresh parsley, chopped
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1 tsp dried thyme
Instructions
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Brown the Beef: Heat oil in a skillet over medium heat. Sear beef cubes for 5 minutes until browned. Stir in garlic powder, salt, and pepper. Transfer to a slow cooker.
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Deglaze: Add ½ cup water to the skillet, scraping up the browned bits. Pour into the slow cooker.
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Combine: Add remaining water, broth, carrots, onions, celery, barley, and parsley to the slow cooker. Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until barley is tender.
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Finish: Stir in thyme before serving. Adjust seasoning if needed
Notes
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Freezer-friendly: This soup is perfect for meal prep! Make it ahead and freeze for an easy dinner option later.
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Make ahead: You can prepare this soup in advance and store it in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup (about 1/6th of the recipe)
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 45mg