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–+ servings

Homemade Beef & Barley Soup One Pot Recipe

This one pot recipe is a flavorful, hearty meal made effortless by the slow cooker. With tender beef, velvety barley, and earthy vegetables, this recipe offers deep umami flavor with minimal prep.
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Course Soup
Cuisine American, Comfort food
Servings 6 to 8 people

Equipment

  • Slow cooker
  • Microwave-safe bowl

Ingredients
  

  • 2 onions chopped fine
  • 1/4 cup tomato paste
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 1/2 teaspoon table salt
  • 1/2 teaspoon pepper
  • 1 28-ounce can diced tomatoes
  • 4 cups beef broth
  • 2 carrots peeled and chopped
  • 1/3 cup soy sauce
  • 1/2 cup pearl barley rinsed
  • 2 bay leaves
  • 2 pounds beef blade steaks 3/4 to 1 inch thick, trimmed
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons red wine vinegar

Instructions
 

  • In a microwave-safe bowl, combine onions, tomato paste, vegetable oil, thyme, salt, and pepper. Microwave, stirring occasionally, until onions are softened, about 5 minutes. Transfer the mixture to the slow cooker.
  • Stir diced tomatoes (with their juice), beef broth, carrots, soy sauce, barley, and bay leaves into the slow cooker. Nestle trimmed beef steaks into the liquid mixture.
  • Cover and cook on low for 9 to 11 hours or on high for 6 to 8 hours until the beef is tender.
  • Discard bay leaves. Transfer beef to a cutting board and shred it into bite-sized pieces, discarding any fat or gristle. Return shredded beef to the soup and stir. Let it sit for about 2 minutes to heat through.
  • Stir in fresh parsley and red wine vinegar. Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Notes

Cook Time: 9 to 11 hours on low or 6 to 8 hours on high
Keyword Easy beef barley soup, Hearty slow cooker soups, Make-ahead dinner ideas, One pot comfort food recipes, Slow cooker barley soup
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