Slow Cooker Beef and Barley Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory broth-based soup made with tender beef, barley, mushrooms, and root vegetables, simmered low and slow. The soup is hearty, umami-rich, and deeply flavored. A warming, substantial meal that's perfect for cold weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp olive oil
- 2 pounds beef stew meat (or chuck roast cut into cubes)
- 1 ½ tsp kosher salt
- ¾ tsp black pepper
- 1 cup diced onion
- 2 cup diced mushrooms
- 2 tsp minced garlic
- 2 cups chicken broth
- 4 cups beef broth
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- ½ tsp dried thyme
- 2 large carrots, peeled and cut into chunks
- ¾ cup pearl barley
At a glance
PER SERVING · TIME 500M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8h
- Sodium
- 1513mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 898mg
- Calcium
- 55mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.