SLOW COOKER BEEF BARLEY SOUP!! DUMP AND GO CROCK POT MEAL IDEA!!
Baby, it's cold outside! At least it is in my neck of the woods and I know this is the case for many of you as well. I can't think of a more delicious way to warm up on a cold winter's night that a steaming bowl of hearty beef barley soup. This one is done in the slow cooker so it is even easier!
I had done a beef barley soup video many years ago and the video quality and camera work were in that learning process so we are having a do-over this time. This soup is loaded with beefy goodness and mushrooms, onions, carrots and since I did not have any celery and did not realize I was out when I went to the store, I supplemented my soup with a good hand full of dehydrated celery from my food storage. A little beef stock, some herbs and spices and you are on your way to a very delicious meal.
After cooking for the afternoon, we added regular pearled barley to the slow cooker and continued to cook until the barley was done. This can take anywhere from 45 to 90 minutes depending on your appliance. Just keep an eye on things and when the barley is toothsome and chewy, you are ready to eat.
This soup needs nothing more than a spoon. You can serve it with a sandwich or a side salad, but really this just needs a spoon. It is delicious, filling and satisfying.
Leftovers can be kept in the fridge for up to a week or frozen for up to three months.
I hope that you will give my slow cooker beef barley soup a try and I hope you love it!
Happy Eating!
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Homemade Vegetable Barley Soup
FULL RECIPE:
This comforting and hearty vegetable barley soup is a terrific soup for dinner or lunch. It’s made with pearled barley, mixed vegetables (fresh or frozen veggies work well), Yukon gold potatoes, and dried herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a big warm bowl of this veggie-packed soup!
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Simple Bean and Barley Soup Recipe
High in protein, low in fat, this delicious soup is one that everyone will love. Enjoy!
Note about leftovers: barley will absorb all of the broth, simply add more water when serving leftovers.
Ingredients
1/2 large onion, diced
2-3 cloves garlic, minced
2 ribs celery, diced
2 medium-sized carrots, diced
1/2 zucchini (optional)
1-2 potatoes (optional)
any other vegetables desired, about 1/2 cup each
6-8 cups water or vegetable broth (or bouillon)
1 cup pearled barley, uncooked
1 can beans (or 2 cups cooked)
1/2 - 1 cup crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 large bay leaves
Salt and pepper
Method
In a large soup pot, saute the onions, and garlic in water for about 5 minutes, then add the celery, carrots and any other vegetables in water for another 5 minutes.
Add vegetable broth or water and all other remaining ingredients and bring to a simmer. Once your soup is simmering, reduce the heat to medium low and cover your pot.
Allow to simmer for at least thirty minutes and up to one hour, stirring occasionally, until barley is cooked.
Remove the bay leaves before serving. Add more spices to taste and enjoy!
Recipe adapted from Jolinda Hacket on aboutfood.com
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
Beef Bean and Barley Soup // Kevin Is Cooking
This Beef and Barley Soup has Montreal seasoned beef seared and caramelized before added to a Dutch oven or Instant pot with mixed beans and barley. So good!
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Barley Soup
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. Chewy, nutty barley makes it so much more interesting than using just pasta or rice.
A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
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