Vegetable Beef Barley Soup Crock Pot
Warm, hearty, and loaded with wholesome ingredients, this Vegetable Beef Barley Soup made in the Crock Pot is the ultimate comfort food for busy days. Tender beef stew meat, sautéed aromatics, and a medley of colorful vegetables like carrots, celery, and potatoes come together with pearl barley for a meal that’s as nourishing as it is satisfying. Slow-cooked to perfection in a savory beef broth seasoned with thyme, parsley, and a hint of garlic, this soup develops rich, deep flavors without any fuss. Adding frozen green beans and peas near the end ensures a burst of vibrant color and freshness in every bite. Ideal for meal prep, this one-pot wonder serves up to eight and pairs beautifully with crusty bread for a complete, soul-warming dinner. Ready to transform simple ingredients into a cozy bowl of homemade goodness? This slow cooker recipe is calling your name!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 pound Beef stew meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, chopped
- 2 medium Celery stalks, chopped
- 1 large Russet potato, peeled and cubed
- 3 cloves Cloves of garlic, minced
- 6 cups Low-sodium beef broth
- 1 15-ounce can Canned diced tomatoes
- 0.75 cup Pearl barley, rinsed
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 Bay leaf
- 1 cup Frozen green beans
- 0.5 cup Frozen peas
Instructions
Sprinkle the beef stew meat with salt and black pepper.
In a large skillet over medium-high heat, heat the olive oil. Add the beef and sear until browned on all sides, about 4-5 minutes. Transfer the beef to the Crock Pot.
In the same skillet, sauté the onion, carrots, and celery for 2-3 minutes until slightly softened. Add the minced garlic and cook for an additional minute. Transfer the vegetable mixture to the Crock Pot.
Add the cubed potato, beef broth, diced tomatoes, barley, thyme, parsley, and bay leaf into the Crock Pot. Stir to combine.
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender, and the barley is cooked through.
30 minutes before the cooking time is up, add the frozen green beans and peas to the Crock Pot. Stir to incorporate.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 40.6 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6016 mg | 128% | |
*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.
