Slow Cooker Beef and Barley Soup
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Averie Cooks · by Averie Sunshine★ 5.0 (2)

Slow Cooker Beef and Barley Soup

NUTRITION · PER SERVING280M COOK
CAL 24%·PRO 57%
CARBS 42G35% OF CAL
8G FIBER29G OTHER5G TOTAL SUGAR
FAT 23G43% OF CAL
8G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty slow-cooker soup with tender beef, barley, and root vegetables in a savory broth. Deeply satisfying and perfect for cold weather dinners.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil (or as desired)
  • 1 1/2 pounds beef chuck roast (diced into 1-inch cubes (top round roast, bottom round roast, or stew meat may be substituted))
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1 medium white onion (or yellow onion, diced small)
  • 3 carrots (peeled and diced small)
  • 2 celery ribs (diced small)
  • 1 cup baby bella mushrooms (sliced (sliced white mushrooms may be substituted; or simply omit them if you don't like mushrooms))
  • 1 teaspoon dried thyme (1-2 teaspoons fresh thyme may be substituted)
  • 1 teaspoon smoked paprika (regular paprika may be substitued)
  • 2- 3 cloves garlic (finely minced)
  • 2 tablespoons tomato paste
  • 5 cups beef broth ((I use regular but reduced sodium may be substituted, noting that you'll likely want to add salt at the end))
  • 1 tablespoon balsamic vinegar
  • 1 cup pearl barley
  • 2 cups baby golden or yellow potatoes
  • 2 bay leaves
  • 2 tablespoons freshly minced parsley (optional for garnishing)
PREP
10M
SODIUM
1227MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.