Beef and Barley Soup I

Beef and Barley Soup I


"We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface."


8 h 20 m servings 58 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
  2. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
  3. Remove and discard onion, bouquets garnis, celery, and parsley.
  4. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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  1. 20 Ratings


could use more information on the "spice bag"what spices are in the spice bag.

I agree that the bouquet garini spice ball reference was vague. So I googled it and there is a website called Sara's Secrets that gives great ideas for what spices to use.

This was a tasty and filling. I changed it by using the beef cubes for stew instead of dealing with the bones. That one change saved me a lot of time.

I REALLY like this soup. It's a perfect meal for a busy, chilly day. I made some alterations, not because I thought it needed it, just because I didn't have everything on hand. Instead of mak...

Could be a good slow-cooker version, but I think the soup bones need the traditional browning and slow-roasting to really extract all the flavor and make this a great recipe.

Next time, I will just use beef broth from a can and put the barley in it. This recipe, I think, was unnecessarily time consuming. Tasty, though.

One of the best soups that I have made. I omitted the garlic, but it was still good with the other seasonings. Also, I added more beef to mine.

Though this recipe doesn't take much in the way of preparation, it does not make for a quick fix. The slow cooker method took way too long. It ended up taking me two days with my busy schedule...

Easy to make and tasty! It's always nice to come home from work with dinner all ready in the crock pot. Family loved it.