Slow Cooker Beef Barley Soup

13 320 163
Ingredients Minutes Calories
Prep Cook Servings
20 min 5 h 8
Slow Cooker Beef Barley Soup
Health Rating


2 cup Beef broth (stock)
454 gm Beef, stewing beef
2 medium Carrots (peeled, diced)
1 medium stalk(s) Celery (sliced)
2 cup Chicken broth (stock)
1 cup Cremini (Italian) mushroom (sliced)
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1/2 cup Pearl barley, dry
1 dash Salt and pepper (to taste)
1/2 tsp, ground Thyme, dried
2 cup Water
1 large Yellow onion (diced)


Pat beef dry with paper towels and sprinkle with salt and pepper. Heat in the oil in a 3-quart saucepan over medium-high heat until shimmering.

Add the beef and let cook, without stirring, until brown on one side, about 2 to 3 minutes. Stir beef and continue cooking until brown all over, 1 to 2 minutes longer. Transfer beef to the slow cooker, leaving the drippings in the saucepan.

Add onion, carrots, celery, and mushrooms to the saucepan and sauté until the vegetables have softened and the mushrooms have released most of their liquid, about 5 to 7 minutes. Stir in the garlic and thyme until fragrant, about 30 seconds. Add to the slow cooker.

Add beef broth, chicken broth, water, barley, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker.

Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Season to taste with salt and pepper.

Nutrition Facts

Per Portion

Calories 163
Calories from fat 53
Calories from saturated fat 17.2
Total Fat 5.8 g
Saturated Fat 1.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.2 g
Cholesterol 31 mg
Sodium 455 mg
Potassium 391 mg
Total Carbohydrate 14.0 g
Dietary Fiber 2.8 g
Sugars 1.9 g
Protein 15.0 g

Dietary servings

Per Portion

Grain 0.5
Meat 0.8
Vegetables 0.8

Energy sources