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Slow-Cooked Beef Barley Soup

“My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up…even from him!” Ginny Perkins - Columbiana, Ohio
  • Total Time
    Prep: 15 min. Cook: 9 hours
  • Makes
    8 servings (2-1/2 quarts)


  • 1-1/2 pounds beef stew meat
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 cup sliced fresh carrots
  • 1/2 cup chopped green pepper
  • 4 cups beef broth
  • 2 cups water
  • 1 cup spaghetti sauce
  • 2/3 cup medium pearl barley
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons salt
  • 1-1/2 teaspoons dried basil
  • 3/4 teaspoon pepper


  • In a large skillet, brown meat in oil over medium heat; drain.
  • Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings.
  • Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.
Nutrition Facts
1-1/4 cups: 259 calories, 9g fat (3g saturated fat), 54mg cholesterol, 1316mg sodium, 23g carbohydrate (6g sugars, 5g fiber), 21g protein.

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Average Rating:
  • ellimaye1
    Feb 24, 2018

    Made as is. A very thick soup. I feel like the barley cooked too long and was too soft and mushy. I like the Vegetable Beef Barley Soup (slow cooker also) better than this.

  • tt2b123
    Jun 26, 2016

    No comment left

  • hardtouse
    Nov 1, 2015

    Excellent soup and easy to make. Will put it in my very favorites cook book!

  • scotland1
    Dec 30, 2014

    Soup was very good. Will make it the next time. But I will go easy on the spices. It was delicious with corn bread. Will spray the Crock pot with pam spray first to keep the ingredients from sticking to the sides.

  • Bcooks
    Oct 29, 2014

    Good flavor in this easy to make soup. I added some frozen green beans and corn that I had on hand too.

  • ksandjs1
    Mar 29, 2014


  • IvyRiggs
    Jan 24, 2013

    No comment left

  • mjlouk
    Jan 14, 2013

    Really good on a cold winter's night! Love a great low-cal soup that has meat in it!

  • demandy
    Jan 6, 2013

    Easy! I ended up cooking on high for about 4 hours and then low for 3 and it turned out great. Served with garlic bread.

  • cookiereun
    Mar 27, 2012

    Just to add to my last comment, this soup freezes beautifully. Wow! Yalk about comfort food - it's delicious.