Slow Cooker Beef Barley Soup Recipe

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef.

I honestly don’t have a favorite soup, but I do have a few requirements for what makes a Good Soup.

It has to be thicky and chunky. Loads of vegetables, pasta, rice or barley. None of this thin, watered down stuff that will leave you hungry an hour later!

It has to be BIG on flavour. Browning the beed before adding it to the slow cooker adds a ton of it, and I also prefer the texture after cooking as well. I find that it doesn’t disintegrate and get that weird been-cooking-all-day texture like meat often can in the crock pot.

It has to be relatively healthy. Because soup is a great place to hide veggies, and I know you know I’m not a big fan of them raw. I will throw anything in soup, because in the end, it all cooks down and takes on the same flavours. It’s an awesome way to get some good stuff in those picky eaters!

Ingredients

1 tablespoon oil optional
1 lb beef stewing meat
1 small onion finely diced
3-4 large carrots peeled and sliced
2 ribs celery chopped
2 cups finely chopped fresh spinach
3 tablespoons tomato paste
2 teaspoons salt
2 teaspoons minced garlic
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
3/4 cup pearl or pot barley rinsed
6 cups low sodium beef broth
1-2 tablespoons balsamic vinegar
1/4 cup fresh parsley chopped

Instructions

OPTIONAL: In a large skillet, brown meat in oil over high heat. Add to a 4-6 quart slow cooker.
Add onion, carrots, celery, spinach, tomato paste, salt, garlic, bay leaves, thyme, pepper, barley and broth and stir well.
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