Best 3 Beef And Barley Soup Crock Pot Recipes

For those seeking a hearty and comforting meal, look no further than beef and barley soup made in a crock pot. This classic dish is perfect for a chilly day, with its tender beef, chewy barley, and flavorful broth. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and will yield a delicious and satisfying soup that the whole family will enjoy. With just a few simple ingredients and a little time, you can have a warm and nourishing meal that is sure to become a favorite.

Let's cook with our recipes!

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

Preheat oven 450 degrees.
Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
Transfer beef and veggies to a 5 or 6 quart slow cooker.
Add bay leaves, garlic, salt and pepper.
Pour broth and water over beef and veggies.
Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
Discard the bay leaves and garlic.
Stir in parsley.

BEEF AND BARLEY SOUP (CROCK POT)

Beef and Barley Soup (Crock Pot) image

This was an easy and delicious weeknight supper which was changed slightly for my family's tastes from a recipe from the local newspaper (which was adapted from Slow & Easy Recipes) Edited recipe per a review stating what to do with the beef.

Provided by ellie_

Categories Vegetable

Time 11h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 (28 ounce) can tomatoes, diced
2 tablespoons oil
2 onions, minced
1/4 cup tomato paste
1 teaspoon dried thyme
salt
pepper
1/2 cup red wine
2 cups beef broth
2 cups chicken broth
2 carrots, cut into pieces
1/2 head cabbage, shredded
1/3 cup soy sauce
1/4 cup pearl barley
2 lbs beef stew meat, cubed
1/4 cup parsley, minced

Steps:

In a food processor puree tomatoes.
In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
Stir in wine.
Put mixture in crock pot.
Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
Season with salt and pepper.
Cook on low for 9-11 hours.
Stir in parsley.

BEEF AND BARLEY SOUP WITH MUSHROOMS FOR THE CROCK POT!

Beef and Barley Soup With Mushrooms for the Crock Pot! image

This is a hearty soup. Serve with crusty bread and a tossed salad for the perfect meal! Variation: Instead of finishing the soup with sour cream and dill, ladle into ovenproof bowls. Place a slice or two of a baguette in each bowl. Sprinkle liberally with shredded swiss cheese and broil for 2 to 3 minutes.

Provided by Shannon 24

Categories Grains

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (14 g) package dried wild mushrooms, such as porcini
1 cup boiling water
1 tablespoon vegetable oil
8 ounces stewing beef, cut into 1/4-inch pieces
2 onions, finely chopped
2 stalks celery, peeled and thinly sliced
2 carrots, peeled and diced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 cup pearl barley, rinsed
2 tablespoons tomato paste
6 cups beef broth
sour cream
fresh dill, finely chopped

Steps:

In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker.
Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.

Tips:

Use a slow cooker with a 4-quart or larger capacity.
Brown the beef and vegetables before adding them to the slow cooker. This will help develop the flavor of the soup.
Add the barley, beef broth, water, and seasonings to the slow cooker. Stir to combine.
Cover and cook on low for 8-10 hours or high for 4-6 hours.
Serve with a side of crusty bread or crackers.

Conclusion:

This beef and barley soup is a hearty and flavorful meal that is perfect for a cold winter day. It is easy to make and can be cooked in a slow cooker, which makes it a great option for busy families. With just a few simple ingredients, you can create a delicious and comforting soup that the whole family will enjoy.