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Beef and Barley Soup Recipe
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5 from 1 vote

Slow Cooker Beef and Barley Soup

This hearty Slow Cooker Beef and Barley Soup is loaded with tender cubed beef, diced vegetables, and a luxurious broth your whole family will love!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 350kcal


  • 2 lbs Chuck roast (cut into 1" cubes)
  • 3/4 cup Barley
  • 8 cups Beef broth
  • 3 Carrots (diced)
  • 1 Onion (diced)
  • 2 Celery (diced)
  • 4 cloves Garlic (minced)
  • 3 tablespoons Tomato paste
  • 1 tablespoon Worchestershire Sauce
  • 2 sprigs Thyme
  • 2 Bay leaves
  • ½ teaspoon Black pepper
  • salt to taste


  • Add all ingredients to 6 quart slow cooker, except barley.
  • Let cook on high for 4 hours, or low for 8 hours, then add barley and cook for 1 hour longer. Individual slow cooker times can vary, it is best to add barley as beef is becoming tender.
  • Taste for salt and adjust as needed. 
  • Ladle soup into bowls and serve with buns for dipping, if desired.


I recommend a [easyazon_link identifier="B003HF6PUO" locale="US" tag="foxvalfoo-20"]six-quart slow cooker[/easyazon_link] for this recipe. Five-quart also works, but will be very full.
IF YOU LIKED THIS RECIPE you will love my Beer Braised Short Ribs recipe too!


Calories: 350kcal