What better to go with fall’s cold weather than a bowl of hot soup?! This is the best Slow Cooker Vegetable Beef Barley Soup I’ve had! Full of tender vegetables, beef and flavorful broth. Yum!
We had an exciting weekend! My oldest son scored TWO touchdowns at his football game and now his team is going to the playoffs! It was amazing!
The first touchdown was the very first play of the game. It was the kickoff, he grabbed the ball, ran right through all the holes and made an EIGHTY yard touchdown!!! Proud mama here. I’ll have to see if I can put the videos up here so you all can see it!
My nine year old played his last football game of the season. It was all the way out in Rialto – 70 miles away from us. A whole two hour drive each way (the things we do for our kids). His team didn’t do so well this year but hopefully next year will be better. He’s naturally a good little player.
It’s fun to see your kids grow and get better at the things they try. Other than football and church, we really didn’t do too much this weekend. What did you do this weekend?
Now that we’ve talked football, let’s talk about this soup for a minute. I have a love affair with barley. Beef & barley soup is one of my favorites. However, I’ve tried making several barley soup recipes at home and never found one I love.
So I sort of messed around with other recipes, trying find ways to make it tastier, and guess what? Sometimes simple is good. This recipe is so simple and yet absolutely delicious. You can leave out the beef if you want it meatless or nix the barley if you want it gluten free. It’s so easy to get creative with this recipe, add veggies you like or take out the ones you don’t like.
I hope you’ll give it a try as your weather cools off. I love soup this time of year!
- 1 Tbsp. olive oil
- ¾ -1 lbs beef stew meat
- 10 cups low sodium beef broth
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 4 potatoes (about 3 lbs) peeled and cubed
- 1 cup frozen peas
- ½ cup uncooked pearl barley
- 1-1/2 tsp. dried rosemary
- 1-1/2 tsp. oregano
- 1-1/2 tsp. thyme
- 1-1/2 tsp. dried parsley
- salt and pepper to taste
- In a saucepan, heat oil over medium heat. Add beef and brown. Place into crock pot.
- In the crock pot, combine broth, carrots, celery, potatoes, barley, and herbs. Cook on low for 6-8 hours. During the last thirty minutes, add frozen peas. Scoop into bowls and serve with french bread. Enjoy!