Slow Cooker Beef Barley Soup is a hearty, filling soup perfect for the colder months. Chuck roast is slow cooked with vegetables, potatoes, spices and beef broth and finished off with fresh herbs. The beef becomes so tender and is a great pairing with the barley. This soup makes great leftovers throughout the week too! 

SLOW COOKER BEEF BARLEY SOUP

When the cold weather rolls in I love to have a warm, comforting meal waiting for me. 

Today’s Slow Cooker Beef Barley Soup is the perfect way to warm up with a hearty soup.

I love a slow cooker recipe this time of year and this one is such a flavorful soup.

This recipe cooks in the slow cooker which means you can set it and forget it and you won’t have a lot of clean-up to do. 

I have always found the tender chunks of beef and barley mixture to be very satisfying and filling along with the tender potatoes.

The spices and fresh herbs really take this soup to the next level. 

When I want a protein packed soup I will look to beef soup recipes.

In our house we like using beef in soups and chili as it adds a ton of flavor and is packed with protein like in this Crockpot Beef Stew, Cabbage Roll Soup, Chili Con Carne, Instant Pot Beef Stew or this Instant Pot Stuffed Pepper Soup.

Why You Will Love this Slow Cooker Beef Barley Soup

Set it and Forget it: My favorite thing about slow cooker meals is that you can set the crock pot to do its job during the day and come home to a delicious, warm meal. The beef becomes so tender in the crockpot. 

Easy to Prep: You can prep this soup easily and get it into the slow cooker in under 15 minutes. If you want to save even more time you can skip the step where you brown the beef but I really think it adds so much extra flavor. 

Protein Packed: If you are looking for a meal to satisfy your family and keep them feeling full this is the one for you. I like to serve it with crusty bread to soak up the juices, a simple salad and a vegetable. 

Recipe Ingredients:

• Beef chuck roast: The best cut of beef in this soup is chuck roast or beef stew meat. It works best when cooked at a slow temperature in the crockpot and the beef chunks become extra tender. 
• Yukon gold potatoes: I like to use yukon gold potatoes in this beef barley soup but you can use any potatoes you like. I find the yukons have a nice texture when cooked in the slow cooker. 
• Vegetables: The vegetables I used were onions, carrots and fresh celery. This provides a good base of flavor for the soup. 
• Garlic: I always like adding garlic to my recipes for added flavor. You can skip it if you want or use garlic powder. 
• Worcestershire sauce: This is added for additional flavor but can be left out. 
• Spices: The spices of thyme, oregano, paprika and bay leaves add just the right amount of flavor and earthiness to the soup. 
• Tomato paste: Tomato paste is a great way to thicken the soup and add flavor. 
• Beef broth: This soup uses beef stock or beef broth. Try my homemade beef bone broth version here. I would avoid using quick barley  unless you just add it in at the end of the cooking process. It will cook too quickly and get mushy.
• Fresh herbs: The fresh herbs take the soup to the next level. I used fresh parsley and thyme. If you don’t have fresh you can use dried but it will have a less robust flavor. 

Step by Step Instructions:

OPTIONAL: Heat a large skillet over medium-high heat and add the 2 tablespoons olive oil. Add the cubed beef and brown the beef on each side for about 2 minutes per side {this step helps build depth of flavor but isn’t necessary}.

1. ADD REMAINING INGREDIENTS: Add the browned beef and the browned bits from the skillet to the crockpot along with the potatoes, onion, carrot, celery, garlic, spices, tomato paste, beef broth and barley and give it a good stir. 

2. COOK ON LOW: Cover the crockpot and cook on low for 6-8 hours or until the beef is tender or on high for 4 hours. 

3. SERVE WARM: Taste the soup and add additional seasoning to your liking. Remove the bay leave and garnish with fresh parsley and fresh thyme. Serve with crusty bread. 

Beef Barley Soup Modifications

• Vegetables: This soup would be great with additional vegetables. Try adding in peas, corn, mushrooms, bell peppers or green beans. 
• Herbs: Fresh herbs take this soup to the next level. I love adding rosemary, oregano, parsley and thyme if I have them on hand. 
• Spices: To spice this soup add cayenne red pepper or crushed red pepper. If you want a smoky flavor add smoked paprika  to the soup. I also have
• Broth: I used beef broth in my recipe. If you don’t have beef broth on hand you can use chicken broth, chicken stock, vegetable broth or vegetable stock it will just have less of a beefy flavor.
• Greens: Stir in some fresh greens like kale or spinach at the end of cooking for added flavor and nutrients. 
• Grains: I really like the barley in this soup but you can mix it up use other grains like quinoa, farro or brown rice or leave it out all together. 
• Protein: If you want to use a different protein try ground turkey, chicken or pork. Sometimes I also like adding beans like red beans, black beans, cannelini beans, chickpeas or try lentils.

Notes and Tips When Making This Beef Barley Soup Recipe

• Brown the Beef: Browning the beef is not necessary but will add flavor to the beef and in turn your soup. I always try to sear the beef cubes in a hot skillet to turn the beef golden brown and lock in the juices before adding it to the crockpot. 
• Cut of Beef: Picking the right cut of beef is the key to a tender beef in this soup. Stick to a chuck roast or stew meat. These cuts will create a tender piece of meat when slow cooked. 
• Rinse Barley: I suggest that you rinse the pearl barley if that is what you are using.  This helps remove excess starch and prevents the soup from becoming too thick.
• Adding Liquid: Sometimes the barley can really soak up the broth and juices. Halfway through cooking if you feel like there isn’t enough broth add more. 
• Layering Flavors: If you are browning the beef I will often add the garlic and onion along with the beef to help them bloom and release their flavors. You can add a bit of broth at the end of the browning process to help release the flavors and deglaze the skillet. Then you can add of this into the slow cooker. 
• Seasoning: When slow cooking soup I find it important to taste the flavor towards the end of cooking. Adjust seasoning by adding more spices, salt and pepper. 

What is Pearl Barley?

Pearly barley is one of the most common types of barley that you can find at the grocery store. It has the outer husk and bran removed, making it a nice option for cooking. This is the kind of barley I used in this soup. 

Is Barley Healthy?

Barley is considered a healthy grain. It is rich in dietary fiber, essential nutrients like vitamin B and contains antioxidants, such as phenolic compounds. I personally really like using barley for the fiber that it adds to my diet. 

Storage and Reheating Tips

• Fridge: If you are storing leftovers in the refrigerator add the soup to an airtight container for up to 4 days. 
• Thawing: When you are ready to use the soup put it in the refrigerator the night before you want to use it so it can thaw. If you are limited on time you can defrost it in the microwave or on the stove on low heat.
• Reheating: I personally like to reheat the soup on the stove-top slowly but you also could use the microwave. 

Can You Freeze Barley Soup?

Yes you can! When you want to store the soup for longer you will want to freeze the soup. Let it cool completely before freezing it. Put it in a freezer safe airtight container and freeze for up to 3 months. 

What to Serve With This Slow Cooker Beef Barley Soup

LEMON ARUGULA SALAD

LEMON PEARL COUSCOUS

BAKED MAC AND CHEESE

TURMERIC ROASTED CAULIFLOWER

TOMATO CUCUMBER FETA QUINOA SALAD

Other Beef Recipes You Might Like:

ROAST BEEF RECIPE 

TACO BEEF SLIDERS

BALSAMIC MARINATED STEAK

GROUND BEEF LAYERED HUMMUS

SLOW COOKER SHREDDED BEEF HUMMUS BOWLS

BEEF KAFTA MEATBALLS