Slow-Cooker Beef and Pearl Barley Soup with Vegetables
A hearty, warming soup that transforms tender chunks of beef chuck into a satisfying meal alongside pearl barley, carrots, peas, and corn. The slow cooking process develops deep flavors while the barley adds substantial texture and makes this soup filling enough to serve as a complete dinner. Perfect for cold weather or when you want a comforting meal that practically cooks itself. This version uses frozen vegetables added at the end to maintain their bright color and texture.
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 2 teaspoons garlic, finely chopped
- 2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
- 1 cup uncooked pearl barley
- 2 cartons (32 ounces each) Progresso beef flavored broth
- 1 ½ cups frozen sweet peas, from 1-pound bag
- 1 cup frozen whole kernel corn, from 1-pound bag
Instructions
- 1
Heat oil in skillet over medium-high heat
- 2
Cook onion, garlic, beef, salt and pepper, stirring occasionally, until beef is browned
- 3
Spoon beef mixture into slow cooker
- 4
Stir in carrots, barley and broth
- 5
Cover and cook on Low heat setting
- 6
Increase heat setting to High
- 7
Stir in frozen peas and corn
- 8
Cover and cook until peas and corn are hot
Tips
Brown the beef well to develop deeper flavor - don't skip this step even though it adds time.
Add frozen vegetables at the end to prevent them from becoming mushy during the long cooking time.
Let the soup rest for 10 minutes before serving to allow the barley to absorb more liquid and thicken the broth.
Good to Know
Refrigerate up to 4 days in covered container. May separate slightly - stir before reheating.
Can be made 1 day ahead through step 3. Add frozen vegetables when reheating.
Serve hot with crusty bread or crackers. Garnish with fresh herbs if desired.
Common Mistakes
Don't skip browning the beef to avoid bland flavor
Add frozen vegetables only at the end to avoid mushy texture
Don't cook on High the entire time to avoid tough beef
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use quick-cooking barley instead?
Quick barley will become mushy in the slow cooker. Stick with pearl barley for the best texture and add it at the beginning as directed.
How long will this soup keep in the freezer?
Freeze for up to 3 months. The barley may change texture slightly when thawed but will still taste good. Thaw overnight in refrigerator.
What if I don't have a 12-inch skillet?
Use any large skillet or brown the beef in batches in a smaller pan. The key is not to overcrowd so the beef browns properly.