Healthy Vegetable Beef and Mushroom Barley Soup

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

Table of Contents


1 tablespoon oil optional
1 lb beef stewing meat
1 small onion finely diced
3-4 large carrots peeled and sliced
2 ribs celery chopped
2 cups finely chopped fresh spinach
3 tablespoons tomato paste
2 teaspoons salt
2 teaspoons minced garlic
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
3/4 cup pearl or pot barley rinsed
6 cups low sodium beef broth
1-2 tablespoons balsamic vinegar
1/4 cup fresh parsley chopped


OPTIONAL: In a large skillet, brown meat in oil over high heat. Add to a 4-6 quart slow cooker.
Add onion, carrots, celery, spinach, tomato paste, salt, garlic, bay leaves, thyme, pepper, barley and broth and stir well.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in balsamic vinegar and parsley and season to taste. Serve.

Print Friendly, PDF & Email