Beef & Barley Soup Crock Pot

If the soup seems overly thick once done, you can thin it out by stirring in additional beef broth or water to reach the desired consistency. Start with 1⁄4 cup extra liquid at a time.

Should I rinse the barley before adding it to the soup?
It’s recommended to rinse the barley in a fine mesh strainer before using. This removes excess starch and prevents the soup from becoming overly cloudy.

Can I prep this soup in advance?
Yes! Fully prepare the soup through step 3. Allow to cool, then transfer to the refrigerator for up to 4 days. When ready to serve, reheat on the stove until piping hot, adding more broth if needed. You can also freeze the soup for up to 3 months.

Prep Time: 10 mins
Cook Time: 6-8 hours
Total Time: 6 hours 10 mins

Ingredients:
1 cup carrots, peeled and chopped
1 lb stew beef, cut into 1-inch cubes
1/2 cup pearl barley, rinsed
2 tbsp tomato paste
2 stalks celery, chopped
2 tbsp olive oil

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