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This Slow Cooker Ground Beef Barley Soup recipe perfectly combines vegetables, barley, and ground meat. It is versatile and delicious. Perfect for cold weather.
First Experience with Beef Barley Soup
I never liked soup when I was a child, but one day my parents took me to Denny’s. Surprising myself, I decided to order the beef soup. I had never had barley or even known what it looked like. It ended up being Beef Barley soup.
This soup is fantastic. I never had it again from Denny’s, but in my later years, I remembered it. I wanted to make my own. This is what I ended up with; it was a hit with my family, and I decided to share it with you.
What You Will Need For Beef Barley Soup
Ground beef – I used ground turkey in this one. They are interchangeable, so it is based on your preference.
Sweet onion – Sweet onion is my favorite to use. You could use purple or white onions.
Garlic – I buy the minced garlic in small jars. I like that it lasts longer than when I would buy fresh, and I wouldn’t use it before it started sprouting. An added plus is that it is already minced for you.
Beef broth – For beef broth, you can use cans, cartons, or freshly made ones; the cartons are my go-to. I like having the more significant amount in one carton, which allows one to open a can and not be able to reseal it.
Quick barley – I used the Quaker Quick Barley. I am new to fixing barley. If you have the quick, realize that it cooks in about 10 minutes. It will not need to be in the slow cooker for the entire time.
Corn – Sweet, frozen corn is my favorite to use. You could use canned corn; I prefer frozen. The frozen seems to have a better taste. Also, it doesn’t have to be the sweet corn; it is up to you.
Peas and carrots – I use frozen peas and carrots. Sometimes I use fresh carrots that I have on hand and only frozen or canned peas. This is a versatile option for what you have in your supply of choices.
Sweet potatoes – This particular time, the sweet potatoes I used were frozen. I also like fresh ones when I have them, if you prefer.
Mushrooms – (optional) I prefer to use fresh mushrooms, but I had only canned and frozen this time. I used the frozen.
Bell Pepper – I had a fresh one this time, so I seeded it and diced it. Thinking of this now, a pepper that would add heat might be a nice twist.
Versatile Soup Ingredients
One thing I love about vegetable soups, even with barley, is their versatility. You can choose what vegetables you want to use if you hate a particular vegetable, then leave it out. If you have a favorite I didn’t use in this Beef Barley Soup recipe, you can add it.
Consolidating all frozen or fresh vegetables might help you know when to add them to the slow cooker and will allow them to cook in the same time frame.
The slow cooker is my preferred method, though if you want it sooner, you could do it on the stovetop.
Slow Cooker Ground Beef Barley Soup Recipe
Equipment
- 1 Crockpot
Ingredients
- 1 pound ground beef (or can substitute turkey)
- ½ onion chopped
- 2 teaspoons minced garlic
- 4 cans beef broth
- 1 cup quick barley
- 1 cup frozen corn
- 2 cups frozen peas and carrots
- 1 cup frozen sweet potato cubes
- 1 cup frozen mushrooms optional
- 1 bell pepper diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon italian seasoning
- 1 teaspoon paprika
Instructions
- Brown the ground meat in a skillet with the chopped onions and garlic. Drain.1 pound ground beef, 2 teaspoons minced garlic, 1/2 onion
- In a slow cooker, combine the cooked meat, onion, garlic, and the remaining ingredients except for the barley (if using the quick barley)4 cans beef broth, 1 cup frozen corn, 2 cups frozen peas and carrots, 1 cup frozen sweet potato cubes, 1 cup frozen mushrooms, 1 bell pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon italian seasoning, 1 teaspoon paprika
- In the last hour to two hours, add in the barley to the slow cooker1 cup quick barley
- Cook on low for 4-6 hours. This could be put on high for quicker time.
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