Crockpot Beef Barley Soup is an easy beefy vegetable soup with mushrooms and barley, simply made in the crock.
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
Ingredients:
- 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
Method:
- Heat oil in a large skillet and add beef, cooking until it is well browned.
- While beef is browning, place all ingredients except water, salt and pepper into the bottom of a 3 qt crock pot.
- Add enough water to cover, and stir gently until tomato paste is mixed in.
- Season to taste with salt and black pepper.
- Add beef to crockpot (adding it last helps keep the veggies down in the water.)
- Cover and cook on low for 8-10 hours or until carrots and barley are tender.
From the kitchen of palatablepastime.com
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Thank you for the info. I don’t go on Pinterest. But I do like the recipe.
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.