This delicious Crockpot beef barley soup is easy to make, hearty, and perfect for cold winter months. This is a great meal prep soup recipe as well!
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I love using the crockpot to make dinner time easier and less stressful. It means I don’t have to spend my evening in the kitchen, I can do other chores…or maybe something fun instead!
When it comes to family time and serving up delicious and wholesome meals I like knowing that one handy dandy kitchen appliance can do so much. The slow cooker does everything from breakfast to dessert, it’s why I have so many Crockpots in my collection…or at least that’s what I tell myself!
Can I make this soup recipe in advance?
I love to use this beef barley soup recipe to meal prep. You can make a batch ahead of time and eat leftovers throughout the week.
If you want to reheat this soup in big batches you can throw it into the crockpot on warm to reheat it or you can just warm up bowls in the microwave, this hearty soup will hold up either way.
Since this recipe is loaded with veggies and protein along with the many health benefits of barley, I usually don’t pair it with anything too complicated. Some crusty bread for dipping or crackers or maybe a side salad and dinner is ready to go!
What is barley?
Barley is a 10,000 year old grain that grows in temperate climates around the globe. It’s technically a member of the grass family. It’s a very neutral tasting grain that goes well with soups and stews because it has plenty of time to get soft and delicious.
Another great benefit of using barley in recipes is the fact that it will take on the flavors around it.
With this beef stew it’s a perfect pairing! Barley has iron, B-6, and magnesium in great quantities which makes it a healthy addition to any recipe as well. It’s also go loads of potassium and fiber so it’s a heart healthy choice for anyone.
What else is in this delicious beef barley soup:
This recipe uses barley, as mentioned above, along with beef broth, celery, onion, red, green, and orange bell peppers, chopped carrots, and mushrooms. it also calls for red potatoes, frozen green beans, corn, minced garlic, with salt and pepper to taste!
For the meat itself I use a beef roast or stew meat chunks, whatever is on sale or in stock at the grocery store when I’m shopping. You can use either and you can definitely substitute other cuts of meat if you have them on hand.
Choose something that cooks well on a low, slow heat, roasts are great and you can cut them down to size if your grocer doesn’t carry stew meat or beef tip style cuts.
How to make beef barley soup in the Crockpot:
This is a really easy recipe and you’ll love how the flavors come together in the end to make such a wholesome and filling recipe. This is a classic in our house and everyone always devours it with no complaints. That’s what makes a recipe a winner in my book!
Coat Roast or Stew Meat with salt & pepper on both sides and let sit while you prep the vegetables
In a large bowl combine all remaining ingredients except for the barley and ladle 1 cup into the slow cooker
Place the seasoned roast or stew meat on top
Cover the roast or stew meat with the remaining veggie/broth mixture
Cook on high setting for about 2 hours
Turn setting to low and cook an additional 4 hours or until meat is tender and falling apart
Add the quick barley and cook for another 30 to 40 minutes.
Looking for more delicious slow cooker recipes?
If you like using the slow cooker to make meal times easier you won’t want to miss out on these tasty meals. These are all family favorites in our house so you won’t have to think twice about what’s for dinner!
Try out Crock Pot Honey Garlic Chicken Wings, Super Easy Nacho Chicken And Rice, Mouthwatering Slow Cooker Beef Ribs, Crockpot Lasagna Recipe, Slow Cooker Chicken Tortilla Soup, and Crockpot Peanut Butter Lava Cake!
Printable Beef Barley Soup Recipe:
- 2 lbs Roast or Stew Meat
- 1 carton beef broth
- 1 cup chopped celery
- 1 cup chopped onion
- ½ cup each of red, green, and orange bell pepper
- 6 small red potatoes, quartered
- 1 cup chopped carrots
- 1 cup chopped mushrooms
- ½ cup frozen green beans
- ½ cup of frozen corn
- ½ cup of frozen green peas
- ½ tablespoon of minced garlic
- Salt & pepper to taste
- 1 cup of quick barley
- Coat Roast or Stew Meat with salt & pepper on both sides and let sit while you prep the vegetables
- In a large bowl combine all remaining ingredients except for the barley and ladle 1 cup into the slow cooker
- Place the seasoned roast or stew meat on top
- Cover the roast or stew meat with the remaining veggie/broth mixture
- Cook on high setting for about 2 hours
- Turn setting to low and cook an additional 4 hours or until meat is tender and falling apart
- Add the quick barley and cook for another 30 to 40 minutes
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 536Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 147mgSodium 256mgCarbohydrates 38gFiber 6gSugar 6gProtein 43g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.