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When the crisp chill of autumn settles in or winter's harsh winds begin to blow, there's nothing quite like a steaming bowl of soup to warm the soul. Soups have long been celebrated for their comforting nature; they evoke a sense of home and hearth, bringing families together over a shared meal. Among the myriad of soup varieties, hearty beef soups stand out, offering robust flavors and satisfying textures that fill both the stomach and the spirit.

Slow Cooker Beef & Barley Soup

Warm up your chilly evenings with a bowl of Hearty Slow Cooker Beef & Barley Soup, a comforting dish that brings families together. This recipe is perfect for busy schedules, allowing flavors to meld beautifully as it simmers throughout the day. With tender beef, nutty barley, and a medley of fresh vegetables, each bowl is both nutritious and satisfying. Enjoy a healthy meal packed with protein, fiber, and essential nutrients, ideal for cozy nights or gatherings.
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Ingredients
  

1.5 lbs beef chuck roast, cut into 1-inch cubes

1 cup pearl barley, rinsed and drained

4 cups beef broth

2 cups water

2 medium carrots, diced

2 celery stalks, diced

1 large onion, chopped

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper, to taste

1 cup frozen peas

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a skillet over medium-high heat, heat the olive oil. Season the beef cubes with salt and pepper. Add them to the skillet and sear on all sides until browned (about 4-5 minutes). Transfer the beef to the slow cooker.

    Prep the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 4-5 minutes until softened. Add to the slow cooker with the beef.

      Combine Ingredients: Add the rinsed barley, beef broth, water, dried thyme, dried rosemary, and bay leaf to the slow cooker. Stir gently to combine all ingredients evenly.

        Cook: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, or until the beef is tender and the barley is cooked through.

          Add Peas: In the last 30 minutes of cooking, stir in the frozen peas. Adjust seasoning with additional salt and pepper to taste.

            Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. Enjoy the warmth of this hearty soup!

              Prep Time, Total Time, Servings: 20 minutes | 8-9 hours | 6 servings