Beef & Barley Soup Crock Pot Recipe

Serving: Serve hot, garnished with fresh herbs if desired. This soup is filling and hearty on its own, but pairs nicely with crusty bread or a side salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 3 months. Just reheat on the stove or in the microwave when ready to serve.

Variations:

Add Greens: For extra nutrients, you can stir in some spinach, kale, or Swiss chard during the last 30 minutes of cooking.

Make It Spicy: Add a pinch of red pepper flakes or a diced jalapeño for a little heat.

Use Ground Beef: If you prefer ground beef, use about 1 lb of lean ground beef, browning it before adding it to the crock pot.

FAQ:

Can I use a different type of grain instead of barley?
Yes, you can substitute barley with other grains like quinoa or farro. Just be sure to adjust the cooking time, as some grains cook faster than barley.

Can I make this soup without a crock pot?
Absolutely! You can make this soup on the stovetop. Simply bring everything to a boil, reduce the heat to low, and simmer for about 1.5 to 2 hours until the beef is tender and the barley is cooked.

Can I use frozen beef?
Yes, you can use frozen stew beef, but you may need to adjust the cooking time slightly to ensure it is thoroughly cooked.

This Beef & Barley Soup in the crock pot is a wonderful, hearty meal that’s perfect for any occasion. With minimal prep time and maximum flavor, it’s a great way to enjoy a comforting, satisfying soup that’s both filling and nutritious!