Slow Cooker Beef and Barley Soup
January 13, 2017 21 Comments
Slow cooker beef and barley soup is a real winner on a winter’s day.
I had forgotten all about it until I went out for New Year’s Eve. There is a celebration in a town near by that features music and dancing – and they had a soup stand with this soup. It was perfect for a cold winter’s night.
I should warn you that I am on a soup kick. This year, I have featured low carb chicken vegetable soup and slow cooker sausage and gnocchi soup. I love soup because it warms you up, hydrates you, and you can pack a bunch of vegetables in it without much complaining.
This soup features barley which is also known as “pearl barley”. I found it next to the dried beans in my supermarket. I thought it would be next to the rice but no dice.
Pearl barley has been polished, or “pearled” to remove some or all of the outer bran layer along with the hull. Most of the barley found in the typical supermarket is pearl barley. Although it is technically a reﬁned grain, it’s much healthier than other reﬁned grains because (a) some of the bran may still be present and (b) the ﬁber in barley is distributed throughout the kernel, and not just in the outer bran layer.
For this recipe, use barley or pearl barley but not quick pearl barley.
For the rest of the soup, you want to buy chuck steak which is easy to cut up and lots of vegetables.
The barley in the soup makes it far more heartier and comforting than it would be without it. The texture is like pasta but it is closer to a whole grain. If you haven’t tried it, you shouldn’t be afraid. It is delicious! I promise.
This soup is a bit higher in sodium than I like but I cut the salt in half and I don't see it tasting right without this amount of salt. Any thoughts you might share on this would be helpful!
Do you cook with barley? What do you think of it?
Slow Cooker Beef and Barley Soup Recipe
Makes 10 cups
2 pounds lean, trimmed boneless beef chuck steak, cut into small bite-sized pieces
1 onion, chopped
2 celery stalks, chopped
5 carrots, peeled and sliced
8 ounces sliced white mushrooms
3 garlic cloves, minced
1 cup barley or pearl barley, uncooked
48 ounces low sodium beef broth
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon fresh ground black pepper
Place beef, onion, celery, carrots, mushrooms, garlic, barley, broth, tomato paste, Worcesershire sauce, salt, and pepper into a large slow cooker. Cook on high for 4 hours or low for 8-9 hours.
For 1 ½ cups
For 1 ½ cups = 287 calories, 7.0 g fat, 2.4 g saturated fat, 20.9 g carbohydrates, 4.1 g sugar, 34.0 g protein, 4.7 g fiber, 700 mg sodium, 6 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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