Slowcooker Italian Beef and Barley Vegetable Soup

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Disclaimer: This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

You guys, I’m always on the hunt for easy meals I can serve to my family. But I’m also super conscious about trying to make sure they contain a variety of protein and produce to make it a healthy meal also.

That’s what I love about this Italian Beef and Barley Soup. It’s got a variety of vegetables, lean beef sirloin and the whole grain barley that makes it a nutritious choice for dinner. It’s a thick soup that’s almost more like a stew and my family loves it. The best part is it requires a little prep up front and then I throw everything in my slow cooker and let it do its thing. This is especially nice on Sundays when we like to hang out as a family going into Houston or just lying on the couch watching some Texans football! And I’m often catching up on other household duties like laundry (because it never ends, am I right?) so at the end of the day, it’s great just to be able to dish it up and know that there’s very little clean up too! After a busy week, autumn Sundays seem to be our day to catch up, relax and just enjoy each other’s company with a family meal.

Here’s my recipe for the Italian Beef and Barley Soup so that you can give it a try yourself:

Crockpot Beef and Barley Soup

With only 15 minutes of prep, let your Crockpot do the cooking and you’ll enjoy a delicious and comforting Beef Barley Soup that is loaded with vegetables and tender beef!

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Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Servings: 8 servings

Calories: 207kcal

Author: Brenda Thompson

Equipment

• ▢
  6 Quart Slow Cooker
• ▢
  Large Sauté Pan

Ingredients

• ▢ 1 ½ pounds beef top sirloin steak cut into 1-inch pieces
• ▢ 1 tablespoon olive oil
• ▢ 1 ½ cups carrots peeled and sliced (about 3 medium)
• ▢ 1 cup yellow onion chopped
• ▢ 1 cup green bell pepper chopped
• ▢ 1 teaspoon dried Italian herb blend
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon dried rosemary
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ teaspoon salt
• ▢ ½ cup pearl barley
• ▢ 32 ounces beef broth
• ▢ 2 cups water
• ▢ 14.5 ounces canned diced tomatoes ,undrained

Instructions

• In large skillet, heat oil over medium-high heat. Brown beef pieces on all sides just until brown on the outside (not fully cooked).
• Remove pan from heat and set aside.
• In a 6-quart slow cooker, add carrots, onions, bell peppers, dried herbs, barley, beef broth, water, and tomatoes. 
• Add browned beef to soup mixture and stir to combine.
• Cover and cook on LOW 8 to 10 hours.

Video

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 17g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 710mg | Potassium: 640mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4151IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 3mg

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