Crock Pot Beef, Vegetable, and Barley Soup

Beef barley soup
Alexandra Grablewski/Digital Vision/Getty Images
  • 10 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 10 hrs
  • Yield: Serves 6
Ratings

Serve this delicious and hearty soup with crusty bread or rolls and a tossed salad. The beef shanks on the bone add extra flavor to the broth. If you don't have beef shanks, use an extra  1/2 to 1 pound of stewing beef.

"The flavor is out of this world, thank you for posting this recipe." — J. B.

What You'll Need

  • 1/2 pound of stew beef, cut into small pieces
  • 1 or 2 meaty beef shanks
  • 2 cups carrots, sliced thin
  • 2 ribs celery with tops, sliced
  • 1 large onion, diced
  • 1 cup frozen cut green beans
  • 1 can (14.5 ounces) diced tomatoes
  • 3/4 cup frozen lima beans, optional
  • 1 1/2 teaspoons salt
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 medium potatoes, peeled and cubed
  • 2 teaspoons dried basil
  • 1 tablespoon dried parsley
  • 4 to 5 cups beef broth, from cans, homemade, base, or bouillon
  • 1/4 cup barley
  • 1 small package frozen peas, about 1 1/2 cups, thawed under cold running water

How to Make It

Use a 5 to 6-quart crock pot for this recipe, or cut back on ingredients for a smaller pot.

Add everything but the barley and peas to the crock pot. Add water to within 1 1/2 inches of the top of the crock pot; stir. Cook on LOW for 6 to 8 hours, or until the beef is tender. Remove the beef shanks to a plate and cut the meat from the bones. Discard the bones.

Add the beef back to the slow crock pot along with the barley.

Increase the heat to HIGH and cook for about 1 hour and 45 minutes longer. Add the thawed peas and continue cooking on HIGH for about 15 minutes longer, or until the barley is tender.

Tips and Variations

  • Add 1 cup of frozen corn kernels along with the barley.
  • Freeze leftover soup in 1 or 2-cup individual portions.
  • Wrap a loaf of crusty bread and warm it in a 350 F oven for 10 to 15 minutes, or until warm. Serve with the soup.

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