Crockpot Beef Barley Soup

Crockpot Beef Barley Soup is an easy beefy vegetable soup with mushrooms and barley, simply made in the crock.
Crockpot Beef Barley Soup

Crockpot Beef Barley Soup

by Sue Lau | Palatable Pastime

This is a very simple and heart soup recipe to make in your crockpot to warm you up on a cold chilly day.

Crockpot Beef Barley Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Crockpot Beef Barley Soup


  • 1 to 2 tablespoons olive oil
  • 1 to 1 1/2 pounds beef chuck (roast, or stewing beef, cut into small pieces)
  • 6 ounces mushrooms, chopped
  • 1 rib celery, chopped
  • 1 large carrot, diced
  • 1 small leek (white and light green parts only), well rinsed and chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dried barley
  • Salt and black pepper
  • Water


  1. Heat oil in a large skillet and add beef, cooking until it is well browned.
  2. While beef is browning, place all ingredients except water, salt and pepper into the bottom of a 3 qt crock pot.
  3. Add enough water to cover, and stir gently until tomato paste is mixed in.
  4. Season to taste with salt and black pepper.
  5. Add beef to crockpot (adding it last helps keep the veggies down in the water.)
  6. Cover and cook on low for 8-10 hours or until carrots and barley are tender.

From the kitchen of

Crockpot Beef Barley Soup

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4 responses

  1. Made this today in my crock pot. I had to work, and didn’t get to check on it until after it had been cooking for 6 hours. I found it to be very dry, even though I had filled it with water to cover initially. So I added a mix of beef stock and water to cover, then checked on it again in 2 more hours. It was looking good, but more like a casserole or really thick stew, so I added more beef stock and water. So if you are going to be gone all day, make sure you add enough liquid! The taste was very hearty and rib-sticking. Perfect for a cool evening. Thanks for sharing! Made for For Your Consideration tag game.

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