Beef Barley Soup Crockpot
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5 from 2 votes

Hearty Beef and Barley Soup

This soup can be made in the crock pot and left to simmer throughout the day while you go about your business. 
Prep Time20 mins
Cook Time1 hr 50 mins
Total Time2 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: Thanksgiving
Method: Stove Top
Skill Level: Intermediate
Servings: 9
Calories: 128kcal
Author: Marilyn

Ingredients

  • 1 pound beef top round steak cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 3 cans 14-1/2 ounces each beef broth
  • 2 cups water
  • 1/3 cup medium pearl barley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tablespoons minced fresh parsley
  • 1 cup frozen peas

Instructions

  • In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).
  • Originally published as Beef Barley Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p25

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 128kcal | Carbohydrates: 10g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 466mg | Potassium: 0mg | Fiber: 3g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%