Slow Cooker Beef Barley Soup

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Servs: 10   Prep:   Cook:

"A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs."

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  • add   1 teaspoon salt
  • add   2 teaspoons garlic powder
  • add   6 carrots, chopped
  • add   3 (10.5 ounce) cans beef broth
  • add   1 1/2 pounds boneless lean beef, cubed
  • add   4 stalks celery, chopped
  • add   6 green onions, chopped
  • add   1/2 cup chopped fresh parsley
  • add   1 teaspoon ground black pepper
  • add   1 teaspoon dried thyme
  • add   6 cups water
  • add   1 cup barley
  • add   3 tablespoons vegetable oil


  1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
  2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

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