Slow Cooker Beef Mushroom Barley Soup
Warm and comforting, Slow Cooker Beef Mushroom Barley Soup is the ultimate one-pot meal that delivers rich, hearty flavors with minimal effort. Packed with tender chunks of seasoned beef, earthy Baby Bella mushrooms, nutty pearl barley, and wholesome vegetables like carrots, celery, and onion, this slow-simmered soup is perfect for chilly evenings or satisfying family dinners. Enhanced with aromatic thyme and a splash of garlic, every spoonful is brimming with nourishing goodness. Using the convenience of a slow cooker, this recipe requires just 20 minutes of prep before the magic happens. Serve this wholesome creation garnished with fresh parsley for a vibrant finish. Keywords: beef barley soup, slow cooker recipes, mushroom barley soup, hearty soups, winter comfort food.
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Recipe Information
Ingredients
- 1 pound Beef stew meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 8 ounces Baby Bella mushrooms, sliced
- 0.75 cup Pearl barley, rinsed
- 6 cups Beef broth
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef stew meat with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Add the beef and sear until browned on all sides. This step is optional but adds extra flavor.
Transfer the browned beef to the slow cooker.
To the same skillet, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until slightly softened. Add the garlic and sauté for an additional 30 seconds.
Transfer the sautéed vegetables to the slow cooker.
Add the sliced mushrooms, rinsed pearl barley, beef broth, dried thyme, and bay leaf to the slow cooker.
Stir everything together to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the barley is cooked through.
Remove and discard the bay leaf.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 8332 mg | 362% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 20.0 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 389 mg | 30% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4313 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
