This slow cooker vegetable beef barley soup recipe is rich, flavorful, and nutritious. It also couldn’t be easier. You simply gather up all the ingredients, put them in the slow cooker, give it a stir, and set on low for 8 hours. That’s it. It’s great for leftovers and freezes well for an easy reheat another night.
Gather up your ingredients.
Add all the ingredients to the slow cooker. Give it a good stir to combine. Cover and set on low for 8 hours.
If you would like to prep this the night before, simply add all the ingredients to the inner pot, cover, and store in the refrigerator overnight. Then, go ahead and pull it out in the morning, nestle the crock pot into the main warmer, set the timer, and you are good to go.
This soup makes a lot of portions. If you’d like to freeze the leftovers, be sure to allow the soup to completely cool, then either portion into container or into gallon size freezer bags. Label, then freeze. HINT: If you use gallon-sized freezer bags, label them first, then add the ingredients and freeze laying flat. This helps keep lot more room in your freezer than large containers. I do it both ways. If I’m planning a big leftover meal for the family, I use freezer bags. If I’d like to use the soup as a lunch during the work week, I portion it out into smaller freezable containers. Then I just grab lunch out of the freezer on the way to work and by the time lunch rolls around, I simply take off the top and warm it in the microwave for a nice hot lunch!Print
Slow Cooker Vegetable Beef Barley Soup
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours, 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
1 1/2 pounds chuck roast cut into 1″ cubes
1 bell pepper (any color), chopped
3/4 cup frozen green beans
3/4 cup frozen corn
3/4 cup chopped yellow onion
3/4 cup chopped carrots
1/2 cup chopped celery
2/3 cup pearled barley
4 cups beef broth
1 cup water
2 14 1/2 ounce cans diced tomatoes
1 8oz. can tomato sauce
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
- Add all the ingredients to the slow cooker. Give it a good stir to combine. Cover and set on low for 8 hours.
To freeze leftover soup, be sure it has cooled thoroughly, then portion into container(s), leaving some room at the top for expansion. Freeze up to 6 months. To reheat, simply thaw and heat on the stovetop in a saucepan.
Keywords: slow cooker vegetable beef barley soup, slow cooker soup, beef soup, beef barley soup, dump dinner, crock pot vegetable beef soup