Beef Barley Vegetable Soup

4.7
(1,414)
1,023 Reviews
101 Photos

Make beef barley soup in the slow cooker for an easy, filling meal. Serve with hearty bread, and enjoy.

Submitted by MARGOC
Updated on November 13, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
20 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 35 mins
Servings:
10
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 (3 pound) beef chuck roast

  • ½ cup barley

  • 1 bay leaf

  • 2 tablespoons oil

  • 3 carrots, chopped

  • 3 stalks celery, chopped

  • 1 onion, chopped

  • 1 (16 ounce) package frozen mixed vegetables

  • 4 cups water

  • 1 (28 ounce) can chopped stewed tomatoes

  • 4 cubes beef bouillon cube

  • 1 tablespoon white sugar

  • ¼ teaspoon ground black pepper, or more to taste

  • salt to taste

Directions

  1. Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.

    Overhead shot of a slow cooker with meat and barley

    Dotdash Meredith Food Studios

  2. Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

    Overhead view of chopped meat on a cutting board with a bowl of vegetables on the side

    Dotdash Meredith Food Studios

  3. Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.

    Overview shot of pot with vegetables being sautéed and stirred with wooden spoon

    Dotdash Meredith Food Studios

  4. Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.

    Looking down at a large pot of beef and barley soup with vegetables, cooking

    Dotdash Meredith Food Studios

  5. Season with salt and pepper before serving.

    looking down at a large bowl of beef barley vegetable soup

    DOTDASH MEREDITH FOOD STUDIOS 

Editor's Note:

To make this recipe on the stovetop: Cut beef into bite-sized pieces. Heat 1 tablespoon vegetable oil in a stockpot over medium-high heat. Add beef cubes and cook, stirring frequently, until browned on all sides. Remove meat and set aside. Reduce heat to medium, add remaining tablespoon of vegetable oil, and stir in carrots, celery, and onion. Cook until onion is translucent and vegetables are tender, about 5 minutes. Add water, tomatoes, barley, sugar, bouillon, bay leaf, and 1/4 teaspoon pepper; bring to a simmer. Stir in beef cubes. Simmer, covered, until beef is tender and barley is cooked, about 2 hours. Add frozen vegetables in the last 30 minutes of cooking time. Season with salt and pepper.

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Nutrition Facts (per serving)

321 Calories
17g Fat
22g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 321
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 31%
Cholesterol 62mg 21%
Sodium 606mg 26%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 20g 40%
Vitamin C 13mg 15%
Calcium 66mg 5%
Iron 4mg 21%
Potassium 553mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.