Beef Barley Vegetable Soup

amazing slow cooked beef soup
Amazing slow cooked beef soup
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1 (3 lbs) Beef chuck roast
½ cup Barley
1 Bay leaf
2 tbsp Vegetable oil
3 Carrots chopped
3 stalks Celery chopped
1 Onion chopped
1 (16-oz) package Mixed vegetables frozen
5 cups Beef broth
1 tbsp Sugar
¼ tsp Black pepper ground
1 (28-oz) can Can chopped tomatoes stewed
Salt to taste
Black pepper ground, to taste

Nutritional information


Beef Barley Vegetable Soup


I make this Beef Barley Vegetable Soup regularly in winter. It is such a fantastic recipe because it is super simple and it is enough to feed an army! I cook the beef in the slow cooker which means that it falls apart when you bite into it! Yum!

To make this soup, I cook chuck roast in the slow cooker for 4-5 hours until very tender. I add barley and bay leaf during the last hour of cooking. Once cooked, I remove meat from the slow cooker and chop it into bite-size pieces and throw away the bay leaf. To make the soup, I saute carrots, celery, onion, and frozen mixed vegetables until tender. Next, I add water, beef bouillon cubes, sugar, pepper, chopped stewed tomatoes, and the beef and barley. To finish, I bring the soup to a boil, reduce heat, and simmer. Just before serving I taste and season with additional salt and pepper to taste.

To make Beef Barley Vegetable Soup, you will need the following ingredients:

Ingridiens for Beef Barley Vegetable Soup

Steps to make Beef Barley Vegetable Soup


Cook beef


Place a 3 pound piece of beef chuck roast in the slow cooker. Add 1 cup of beef broth. Cover and cook on high for 4-5 hours. One hour before the end of the cooking time, add ½ cup of barley and a bay leaf. Once cooked, remove the beef from the slow cooker and chop into bite size pieces. Discard the bay leaf and set the beef, broth, and barley aside.


Sauté onion, carrot, celery and frozen vegetables


Heat 2 tablespoons of oil over medium-high heat in a large soup pot. Saute 3 chopped carrots, 3 chopped celery stalks, 1 chopped onion, and 1 (16-ounce) package of frozen mixed vegetables until tender.


Add liquid, tomatoes and beef


Add 4 cups of beef broth, 1 tablespoon of sugar, ¼ teaspoon of pepper, 1 can of chopped stewed tomatoes and the beef and barley mixture to the sauteed vegetables.




Bring the soup to a boil. Once boiling, reduce heat and simmer for 10-20 minutes.


Season and serve

Taste and adjust seasoning before serving.

This Beef Barley Vegetable Soup is a terrific way to use your slow cooker. Try it out soon and please come back and leave a comment below with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Great recipe! Thanks!

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