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Beef Barley Vegetable Soup

Rated as 4.65 out of 5 Stars

"Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy."
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5 h 50 m servings 321
Original recipe yields 10 servings


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  1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
  2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.


  • Editor's Note
  • To make this recipe on the stovetop, cut the beef into bite-sized pieces. Heat 1 tablespoon of vegetable oil in a stock pot over medium-high heat. Add the beef cubes and cook until browned on all sides, stirring frequently. Remove the meat and set aside. Reduce the heat to medium, add the remaining tablespoon of vegetable oil, and stir in the carrots, celery, and onion. Cook until the onion is translucent and the vegetables are tender, about 5 minutes. Add the water, bouillon, bay leaf, tomatoes, barley, sugar, and pepper; bring to a simmer. Stir in the beef cubes and simmer, covered, until the beef is tender and the barley is fully cooked, about 2 hours. Add the frozen vegetables in the last half hour of the cooking time.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 321 calories; 17.3 22.4 20 62 605 Full nutrition

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  1. 1306 Ratings

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Most helpful positive review

It comes out just as tasty if you put most of the ingredients in the pot (cubed meat, bay leaf, carrots, celery, onion, mixed veg's, beef buillon, stewed tomatoes, black pepper and water) and sl...

Most helpful critical review

The was better then I expected--especially since the directions are so poorly written. I added two cans of beef broth to the roast and cooked it on low while I was at work. When I came home I ...

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It comes out just as tasty if you put most of the ingredients in the pot (cubed meat, bay leaf, carrots, celery, onion, mixed veg's, beef buillon, stewed tomatoes, black pepper and water) and sl...

Great recipe! I used stew meat instead of the roast, and used 4 cups canned beef broth (ready- to-serve kind, not condensed kind) instead of the water and bouillon cube. Thanks to a previous r...

Excellent and easy. I cooked 2 lbs. of chuck in crockpot for 5 hours the evening before I wanted to serve the soup. (Sprayed crockpot with Pam first.) After cooking, I smashed the beef into shr...

This is a lovely recipe and here's an EASY way to do it. Buy a couple pounds of stew meat (I cut it up even smaller than the butcher does) and put it in the crockpot the night before and sprink...

As others have done, I put everything in a crock pot, double the barley, use beef broth instead of water and bullion, and add additional veggies (a package of frozen broccoli crowns, 2-3 potatoe...

I followed another reviewer's advice and put everything in the slow cooker right from the start. I omitted the celery and carrots as the frozen mixed vegies were enough. I used a 28 oz. can of...

Wow - thank you so much for an excellant base recipe for beef barley soup. i have been trying for a while to get a beef barley that tastes like my dear mothers - and nothing compared! I used thi...

Margo, your recipe for beef barley soup was great! I added a bit more barley, and cubed some potatoes, and added basil and worchester sauce.The smell was awesome, and its full of veggies, which ...

This soup was good, with some modifications. There wasn't enough barley, too many vegetables. I recommend scaling the carrots and celery down. Also, like another reviewer, we added thyme, ore...