Hearty and Nourishing Beef Barley Soup (Crock-Pot Recipe)

Are you craving a warm and comforting meal that’s both nutritious and delicious? Look no further than this Beef Barley Soup made in the Crock-Pot! This hearty soup is packed with tender beef, wholesome barley, and flavorful vegetables, making it the perfect dish to cozy up with on a chilly day. Plus, it’s incredibly easy to make—all you need is a slow cooker and a handful of simple ingredients. Let’s dive into this satisfying recipe!

Frequently Asked Questions (FAQs)

1. Can I use beef broth instead of water?

• Yes, you can substitute beef broth for water to enhance the flavor of the soup. Just be sure to adjust the salt accordingly, as beef broth tends to be saltier than water.

2. Can I use quick-cooking barley instead of pearl barley?

• While quick-cooking barley will work in a pinch, pearl barley is recommended for this recipe as it holds its shape better and adds a nice texture to the soup.

3. Can I add other vegetables to the soup?

• Absolutely! Feel free to customize the soup by adding your favorite vegetables such as celery, potatoes, or peas. Just be sure to adjust the cooking time accordingly.

4. Can I freeze leftovers of this soup?

• Yes, this Beef Barley Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

5. Can I make this soup on the stovetop instead of using a Crock-Pot?

• Yes, you can make this soup on the stovetop by simmering it over low heat for 1-2 hours, or until the beef is tender and the barley is cooked through. Be sure to stir occasionally and adjust the liquid as needed.

Ingredients

• 9-10 cups water
• 1/2 cup chopped onion
• 1 cup pearl barley
• 1 large bay leaf
• 1 pound boneless chuck roast, cut into small pieces
• 1 1/2 cups sliced carrots

Instructions

1. Prepare the Ingredients: Start by gathering all the ingredients needed for the soup. Rinse the pearl barley under cold water and chop the onion and carrots.
2. Combine Ingredients in Crock-Pot: In the bowl of a Crock-Pot, combine the water, chopped onion, pearl barley, and bay leaf. Stir to combine.
3. Add Beef: Add the cut-up pieces of boneless chuck roast to the Crock-Pot, making sure they are submerged in the liquid.
4. Cook: Cover the Crock-Pot with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the beef is tender and the barley is cooked through.
5. Add Carrots: About 1 hour before serving, add the sliced carrots to the Crock-Pot and continue cooking until they are tender.
6. Serve: Once the soup is ready, discard the bay leaf and ladle the hot soup into bowls. Serve with crusty bread or crackers for dipping.

Cook Notes and Variations

• For added flavor, you can brown the pieces of beef in a skillet before adding them to the Crock-Pot.
• Feel free to add other seasonings such as garlic, thyme, or rosemary for additional flavor.
• If you prefer a thicker soup, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.

Keto Version

To make a keto-friendly version of this soup:

• Replace the pearl barley with cauliflower rice or chopped cauliflower florets.
• Use beef broth instead of water for added flavor.
• Increase the amount of beef and vegetables to make the soup more hearty and filling.

In conclusion, this Beef Barley Soup made in the Crock-Pot is a satisfying and nourishing meal that’s perfect for any day of the week. With its tender beef, chewy barley, and flavorful vegetables, it’s sure to warm you up from the inside out. Plus, it’s incredibly easy to make—all you need is a Crock-Pot and a few simple ingredients. So why wait? Give this delicious soup a try and enjoy a comforting bowl of goodness today!