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
Author: Jamie
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 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
Instructions
- Combine all ingredients in a large crockpot and cook on high for 8 hours. Easy!
