Slow Cooker Beef Barley Soup Recipe + VIDEO (crock pot) (2024)

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef.

See the step by step recipe video down in the recipe card.

Looking for more hearty soups? Try this Cabbage Roll Soup, this Italian Sausage Soup or this Italian Meatball Soup next!

There is just nothing better for cold weather comfort food than this Slow Cooker Beef Barley Soup.

It is cozy, hearty and loaded with flavor — plus the slow cooker means that it basically cooks itself!

This classic Beef and Barley Soup is another favorite, but sometimes you just don’t want to stand over the stove (or you can’t!). The crockpot is a great option for those busy days.

Why we love this Beef and Barley Soup:

• it’s thick and chunky — I don’t want to be hungry in an hour!
• It’s loaded with vegetables, which is one of my favorite ways to get them in
• it slow cooks most of the day, which means your house will smell amazing and you don’t have to worry about dinner at 5:00!
• it’s big on flavor — browning the meat adds a ton of flavor, so don’t skip that step if you’ve got a few minutes!
• it’s healthy! Full of protein, whole grains, fibre, vegetables all in a neat little delicious package.

Tips and Tricks for Making the best Slow Cooker Beef Barley Soup:

• Normally, I’m not about adding extra steps to recipes. But in this case, I decided to brown my meat before adding it because it seals in the juices and I think you end up with a better texture to the meat after cooking for so long. It also adds extra flavour to the soup! You can skip this step if you need to.
• You can mix up the veggies here to suit your family’s tastes: You can leave some out or add in other favorites: peppers, spinach, mushrooms, kale, or throw in frozen peas or corn before serving.
• Sometimes slow cooker recipes can lack a little “oomph” by the end of cooking time — they are a little bland. You can add in a small amount of balsamic vinegar or even a little ketchup (don’t judge! It is sweet and tangy and savory) you really punch up the flavor! Feel free to taste and adjust as you go — everyone’s tastes are different!

What can I do with the leftovers?

We love soup leftovers! They usually reheat well and are perfect for quick lunches.

You can store leftover soup in the refrigerator for up to 4 days, and in the freezer even longer!

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags. Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

More Slow Cooker Soups you’ll love!

• Slow Cooker Garlic Parmesan Chicken Stew — creamy and comforting!
• Slow Cooker Zuppa Toscana — better than Olive Garden!
• Crockpot Chicken Taco Soup — made with 6 ingredients!
• Crockpot Potato Soup — thick and creamy.