Rating: 4 stars
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

Your search can end here if you're seeking a hearty vegetable-beef soup recipe! With starchy veggies, fiber-rich barley, and savory red meat in the mix, this slow cooker beef barley soup is a meal in a bowl.

Source: Better Homes and Gardens


Recipe Summary

8 hrs
8 hrs 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.

  • Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

168 calories; fat 4g; cholesterol 25mg; saturated fat 1g; carbohydrates 20g; insoluble fiber 3g; protein 13g; sodium 492mg.