{Crockpot} Beef and Barley Soup

Beef Barley Soup.jpg

Since it has still been snowy and cold here (seriously, I’m over it…), I made a large batch of beef and barley soup in the crockpot this week.  This recipe makes a full crockpot so I had plenty leftover to freeze.  The best part, it’s healthy — what many would consider “clean eating” and it’s super easy to throw together in the morning, forget about, and have a nice warm dinner ready and waiting in the evening.

I served mine with homemade green bread (recipe coming soon) in honor of St. Patrick’s Day.  I tried to convince the trio that it was Leprechaun Stew but they weren’t fans.  Bo ate two bites, Clara and Anna ate one.  Personally, I thought it was delicious.

{Crockpot} Beef and Barley Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1.5 lbs. beef stew meat
  • 1 large red onion, chopped
  • 8 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 1.5 cups frozen corn
  • 1 tsp parsley flakes
  • 1 tsp black pepper
  • 3 beef bullion cubes
  • 2 tsp. minced garlic
  • 14.5 oz. can tomato sauce
  • ¾ cup pearled barley
  • 5 cups water
  1. Combine all ingredients in a large crockpot and cook on high for 8 hours. Easy!


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