Tested till perfect Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup

This hearty soup makes an excellent main course or starter. For a filling lunch, heat and pack it into a vacuum bottle. Marrow bones give this soup its rich beefy flavour and body. Ask your butcher for them.

By The Canadian Living Test Kitchen

Source: Canadian Living New Slow Cooker Classics

Recipe3 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1-1/2 lb 1-1/2lbstewing beef cubes
  • 3 3beef marrow bones or soup bones
  • 1 cup 1cupdiced oniononions
  • 1 cup 1cupdiced carrotcarrots
  • 1 cup 1cupcelery
  • 1 1clove garliccloves of garlic, minced
  • 5 cups 5cupswater
  • 1 cup 1cupbottled strained tomatoes, (passata)
  • 2 tbsp 2tbsptomato paste
  • 2 tbsp 2tbspsoy sauce
  • 1 1bay leafbay leaves
  • 1/2 cup 1/2cuppot barley or pearl barley
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tsppepper
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Trim fat from beef. Cut into 1/2-inch (1 cm) cubes. Place in slow cooker. Add beef bones, onions, carrots, celery and garlic.

Whisk together water, strained tomatoes, tomato paste and soy sauce. Pour over meat mixture. Add bay leaf, barley, salt, thyme and pepper.

Cover and cook on low until beef is tender, 6 to 8 hours. Discard bones and bay leaf.

Nutritional Information Per each of 10 servings: about

cal 719 pro 26g total fat 62g sat. fat 3g
carb 12g fibre 3g chol 40mg sodium 299mg
potassium 408mg

% RDI:

calcium 4 iron 17 vit A 23 vit C 3
folate 5
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