Slow Cooker Beef Barley Soup

This crockpot beef barley soup made in the slow cooker is the easiest recipe ever. It has become a regular family favorite. So much so, that I'm always asked to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 306 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• ½ cup chopped fresh parsley
• 4 stalks celery, chopped
• 2 teaspoons garlic powder
• 1 cup barley
• 1 ½ pounds boneless lean beef, cubed
• 3 (10.5 ounce) cans beef broth
• 6 medium carrots, chopped
• 6 medium green onions, chopped
• 6 cups water, divided

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Sprinkle garlic powder, salt, and pepper over the beef; stir to combine. Transfer seasoned beef to a slow cooker.

Step 2

Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and any browned bits to the slow cooker.

Step 3

Add the remaining water, broth, barley, carrots, green onions, celery, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.

Step 4

Stir in thyme just before serving.