Recipe by HCHImCBb
"A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs."
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1 1/2 pounds
boneless lean beef, cubed
ground black pepper
3 (10.5 ounce) cans
green onions, chopped
chopped fresh parsley
My husband and I loved this soup. I did however make some minor changes. First, I added one beef soup bone, I find that this always helps add more flavor to any soup. Second I used 2 cups of water, 2 cups of beef broth, and 2 cups of chicken broth to balance the flavors. Also, I added fresh garlic instead of garlic powder. Last, I only used 1/2 a cup of barley and I added the barley 2hrs. before serving it. The first time I made this soup I added the barley in the beginning the barley ended up mushy.
I found this soup to be to plain tasting for my family, It was easy enough and turned out fine, looked good, but there was just no flavor to it. I would recomend adding alittle something more to it, I don't think I'll try this one again.
I made this for dinner last night and it was great, except for one thing. When I browned the stew meat in the oil the recipe said "add a little water to the skillet and stir to pick up the browned bits." I did that but my soup turned out WAY too greasy, next time I would just use the meat!
We really enjoyed this soup on a cold rainy day in winter...but....slow cooked beef combined with the barley did something ....um..cleansing to our systems! So I caution anyone with digestive problems to be aware of this. It was very delicious, that's for sure, but it's become a bit of a comedy thing around here when I threaten to make the crock pot beef barley soup!
:-) Perhaps next time I'll make it without the beef, and add cold roast beef at the end of the cooking...that should be ok.
Great basics. Used all beef broth, added carrots, used 3 large yellow onions, real garlic, more spices. It was still bland at the end, but I found the secret....added some fennel seed for the last half hour....perfect!!
A nice budget friendly, easy soup for a cool winter day. I only had quick cooking barley, so I added it in the last 30 minutes of cooking.
very good. You should give it a try.
I used chopped white onion, instead of the green onion. Other than that, I followed the recipe exactly and it was delicious. Great way to used leftover pot roast, steak, etc.!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Beef Barley Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 306
** Calories from Fat: 162
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