Slow Cooker Beef Barley Soup
This beef barley soup with carrots, celery, and herbs is full of flavor. It's the easiest recipe ever since it's made in the slow cooker. My family loves this soup during winter.
Ingredients
- 3 tablespoons vegetable oil
- 1 ½ pounds boneless lean beef cubed
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 cups water divided
- 10.5 ounce cans beef broth
- 6 medium carrots chopped
- 6 medium green onions chopped
- 4 stalks celery chopped
- 1 cup barley
- ½ cup chopped fresh parsley
- 1 teaspoon dried thyme
Instructions
- Gather the ingredients.
- Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
- Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
- Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
- Stir in thyme just before serving.