Beef and Barley Soup I Recipe -
Beef and Barley Soup I Recipe
  • READY IN 8+ hrs

Beef and Barley Soup I

Recipe by  

"We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs

    8 hrs 20 mins


  1. Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
  2. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
  3. Remove and discard onion, bouquets garnis, celery, and parsley.
  4. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

could use more information on the "spice bag"what spices are in the spice bag.

Most Helpful Critical Review
Jan 11, 2010

I agree that the bouquet garini spice ball reference was vague. So I googled it and there is a website called Sara's Secrets that gives great ideas for what spices to use.

Dec 27, 2003

This was a tasty and filling. I changed it by using the beef cubes for stew instead of dealing with the bones. That one change saved me a lot of time.

Oct 13, 2009

I REALLY like this soup. It's a perfect meal for a busy, chilly day. I made some alterations, not because I thought it needed it, just because I didn't have everything on hand. Instead of making a bouquet garni, I just added 1t of thyme and 2 bay leaves along with the parsley. I didn't have any barley on hand, so I simply added 1/2 c. of quinoa. SUPER good. Next time I won't add as much salt. Thank you for sharing this easy recipe! Even my kids lapped it up! : )

Feb 20, 2009

Could be a good slow-cooker version, but I think the soup bones need the traditional browning and slow-roasting to really extract all the flavor and make this a great recipe.

Nov 05, 2004

Next time, I will just use beef broth from a can and put the barley in it. This recipe, I think, was unnecessarily time consuming. Tasty, though.

Mar 11, 2005

One of the best soups that I have made. I omitted the garlic, but it was still good with the other seasonings. Also, I added more beef to mine.

Dec 04, 2002

Though this recipe doesn't take much in the way of preparation, it does not make for a quick fix. The slow cooker method took way too long. It ended up taking me two days with my busy schedule to make this recipe. Then after the long wait, I didn't find it all that appetizing. I do not reccomend this recipe.


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  • Calories
  • 58 kcal
  • 3%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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