Slow Cooker Beef and Barley Soup
 
 
Author:
Recipe type: Soup
Ingredients
  • 1 to 2 pounds of leftover pot roast, diced small - Or cooked stew meat
  • 7 cups beef broth - If you have Au Jus from the pot roast, you could sub 1-2 cups of broth with Au Ju, but you don’t want it too greasy – so consider cooling the Au Jus overnight in the fridge and removing the hardened fat from the top, using the less fatty, liquid Au Jus for the soup.
  • 2 cups carrots, sliced thinly
  • 2 cups celery, sliced thinly
  • 2 cups mushrooms, sliced thinly
  • ½ – 1 cup dried pearl barley
  • 1 can of stewed or diced tomatoes (14.5 oz can)
  • 1 can of sweet corn, drained (15 oz can)
  • 1 onion, diced finely
  • ½ Tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
Instructions
  1. In a medium skillet, add olive oil and sauté onions until tender
  2. In your crockpot – add all ingredients, including cooked beef and cooked onions. Give it a goods stir and get those seasonings mixed up.
  3. Cook on low for 8-10 hours (or high for 4-6 hours) until barley, beef and veggies are tender.
  4. Serve with warm bread. If you’re up for it – make my Grandma’s Rolls.
Recipe by A Happy Hive at https://ahappyhive.com/slow-cooker-beef-barley-soup/