Slow Cooker Beef and Barley Soup

When the cooler weather starts to come a calling, out comes the slow cooker. A great invention that usually requires a small amount of prep work and hours of free time to culminate in a delicious dinner. What is not to love about that!! I haven’t done a lot of soups in my slow cooker but I am starting to. If you haven’t noticed we are big lovers of soup here, anytime of year. I think a good soup needs to have layers to increase it’s depth of flavor. Adding more than just beef broth I think accomplishes this. You end up with a soup that is rich and robust but yet still very healthy using a leaner cut of meat. Enjoy!!

Slow Cooker Beef and Barley Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
A fabulous rich and hearty soup that is healthy too!
  • 1½ lbs. eye of round, small ½" cubes, visible fat removed
  • 1 onion, diced
  • 4 carrots, diced
  • 2 celery, diced
  • 4 garlic cloves, minced
  • 2 900 ml. low sodium beef broth
  • 28 oz. can diced tomatoes
  • 2 Tbsp. tomato paste
  • 2 Tbsp. low sodium soy sauce
  • 1 bay leaf
  • ¾ cup pot barley
  • 4 sprigs fresh thyme
  • 1 284 ml. can onion soup
  • 1 cup red wine
  • Salt and pepper to taste
  1. Place beef, onion, carrots, celery and garlic in the slow cooker. Whisk tomato paste with some of the beef broth and add to the slow cooker along with the rest of the ingredients. Cover and cook on low heat for 6-8 hours. Discard the thyme sprigs and bay leaf. Adjust seasoning and serve with a crusty french loaf.


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  1. says

    Yum, yum, yum! I love soup and this looks delicious. I can’t wait to try the recipe. I love finding new recipes for the crock pot. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  2. hamilton beach slow cooker says

    Hi There Noshing With The Nolands,
    Neat Post, I want to make a beef stew/soup in the slow cooker. I’m not exactly the best cook and I have got some idea of what I’m doing but need some advice or a recipe to make sure I’m getting it right. I’ve got 500g meat (steak) (which I think needs to be cooked/sealed first to stop it going tough?), potato, pumpkin and King minestrone soup mix (contains things like pearl barley, lentils, split peas and some flavors)
    Help please?
    BTW great blogpost

    • says

      Your meat doesn’t need to be “cooked/sealed” first as cooking it long and slow will give you a tender meat. Cut it into bite sized pieces. You can cook it first, browning in small batches in either olive oil or butter on med. high heat. This will give it more flavor but not make it more tender. Then add your meat to the slow cooker. Add your veggies next in bite sized pieces (veggies take longer to cook than meat actually but in a slow cooker it will all be fine). Maybe an onion diced too would be nice or some celery. Add your soup mix and enough beef broth to cover. You can add in some red wine if you like too and some herbs if you don’t think your soup mix has enough. Cook on low for 7-8 hours and you are golden!! Hope this helps, please ask if you need further help.


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