Beef Barley Soup

Originally published on November 15, 2009

This recipe is so good and while I didn’t use an actual recipe for it, I can’t say that I came up with it all by myself. It’s beef barley soup for cryin out loud! I hardly invented it! But it’s not too hard to figure out and you can actually add just about anything that you want to it. I’ve even seen recipes for beef barley soup that include green peppers, which is something so strange to me and also something that I probably would never put in beef barley soup. But, nevertheless, it’s tasty, it’s easy, and the cleanup is simple. Plus, it’ll just fill you with that warm scrumptious goodness on a cold winter’s night. What more could you want?


2 pounds stewing beef 
2 tablespoons canola oil  
2 cups chopped carrots (about 2 large carrots) 
1 stalk celery 
1 large onion 
1 can diced tomatoes 
1/2 cup frozen corn
1/2 cup frozen green bean 
2/3 cup barley 
1 tablespoon dried parsley flakes 
2 teaspoons salt 
1 teaspoon dried basil 
4 cups beef broth


1.) In a frying pan, heat oil and brown beef.

2.) Place carrots, celery, onion, corn, and green beans in crock pot. When beef is finished browning, add meat on top.

3.) Combine tomatoes, barley, parsley, salt, and basil. Pour over meat and then add beef broth.

4.) Cover and cook on low for 6 – 8 hours or high for 4 – 6 hours.

5.) Serve and enjoy!