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- 1 pound ground beef - 1 cup pearl barley, rinsed - 1 large onion, chopped - 3 carrots, diced - 3 celery stalks, diced - 4 cloves garlic, minced - 6 cups beef broth (low-sodium preferred) - 1 cup whole milk - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish I love the blend of fresh ingredients in this creamy beef and barley soup. First, ground beef adds rich flavor and texture. Pearl barley gives a nice chew and thickens the soup. The veggies—onion, carrots, celery, and garlic—bring both color and nutrients. Next, the broth is key. I prefer low-sodium beef broth for better control of salt. Whole milk makes the soup creamy and adds comfort. Frozen peas add a pop of color and sweetness at the end. For seasoning, dried thyme and rosemary give an earthy taste. Salt and pepper enhance all the flavors. Finally, I drizzle olive oil for richness and sprinkle fresh parsley for a bright finish. This soup is not just hearty; it’s a warm hug in a bowl! Browning the Ground Beef First, heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add 1 pound of ground beef. Cook until it turns brown, breaking it up with a spatula. This step adds deep flavor to your soup. After browning, drain any excess fat. Transfer the beef to your slow cooker. Sautéing the Vegetables In the same skillet, add your chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until softened. The vegetables will release sweet and savory notes. Then, add 4 cloves of minced garlic and cook for 1 more minute. This will make your kitchen smell amazing! Transfer all the veggies to the slow cooker with the beef. Adding Ingredients to the Slow Cooker Now, it’s time to mix in the rest of your ingredients. Add 1 cup of rinsed pearl barley, 6 cups of low-sodium beef broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the slow cooker. Season with salt and pepper to taste. Stir everything well to combine. Setting Cooking Time and Temperature Cover your slow cooker and set it to cook. You can choose low for 7-8 hours, or high for 4-5 hours. This slow cooking lets the barley absorb flavors and become tender. Stirring in Milk and Peas After cooking, it’s time to make it creamy! Stir in 1 cup of whole milk and 1 cup of frozen peas. Let it cook for another 30 minutes on low. This will heat everything through and give your soup a rich texture. Adjusting Seasoning and Garnishing Before you serve, taste your soup. Adjust the seasoning if needed. Finally, garnish with fresh parsley for a pop of color and flavor. Now your creamy beef and barley soup is ready to enjoy! To make your creamy beef and barley slow cooker soup even better, consider these tips: - Seasoning Adjustments: Try adding more dried thyme and rosemary. These herbs add depth and warmth. You can also sprinkle in some garlic powder for more flavor. If you like a bit of heat, add red pepper flakes. - Extra Veggies: Adding more vegetables boosts nutrition and flavor. Consider adding diced potatoes or green beans. You can also toss in some chopped spinach or kale near the end of cooking for extra greens. Cooking barley to perfection is key. Here are some tips: - Tender Barley: Always rinse pearl barley before adding it to the slow cooker. This helps remove any dust or debris. The barley will soak up the broth and become tender over time. - Checking Doneness: Check the soup around the last hour of cooking. The barley should be soft but still hold its shape. If it’s not tender yet, give it more time. Stir the soup to help it cook evenly. Presentation makes your soup more inviting. Here are some serving ideas: - Serving Ideas: Serve the soup in deep bowls. It pairs well with slices of crusty bread or a fresh side salad. This adds texture and makes your meal feel complete. - Garnishing Methods: Top each bowl with fresh parsley for a pop of color. You can also add a sprinkle of black pepper or a drizzle of olive oil for extra flavor. This small touch makes the dish look gourmet. {{image_2}} You can switch the ground beef for ground turkey or chicken. Both options give a lighter taste. They also work well with the soup's creamy texture. You can also use leftover roast beef. Just chop it into small pieces and add it to the slow cooker. This can save time and reduce waste. For a vegetarian version, replace the beef with plant-based meat. It mimics the texture of beef and absorbs flavors well. You can also use vegetable broth instead of beef broth. This change keeps the soup rich while making it meat-free. Experiment with different herbs and spices. Try adding basil for a fresh kick or paprika for warmth. You can also mix in other vegetables. Zucchini or bell peppers add color and flavor. Be bold and create your own twist! After you make your creamy beef and barley soup, let it cool down. This step helps avoid raising the fridge temperature. Store the soup in airtight containers. Glass containers work well, as do plastic ones. Use small containers for easy serving. This way, you can grab a bowl when hunger hits. To freeze your soup, first, cool it completely. Pour it into freezer-safe bags or containers. Leave some space at the top. The soup will expand as it freezes. When you want to enjoy the soup later, take it out of the freezer. Thaw it in the fridge overnight. You can also use the microwave on low power. Heat it gently on the stove until hot. In the fridge, your creamy beef and barley soup stays fresh for about 3 to 4 days. If you freeze it, the soup lasts for about 3 months. Just remember to label your containers with the date. This way, you know when to enjoy your tasty soup! Cooking creamy beef and barley soup in a slow cooker takes about 7 to 8 hours on low. If you choose to cook it on high, it will take around 4 to 5 hours. The key is to let the barley get tender and absorb all the flavors from the beef broth and spices. This long cooking time helps the soup become rich and creamy. Yes, you can use quick-cooking barley instead of pearl barley. However, the cooking time will change. Quick-cooking barley cooks faster, so you should add it during the last 30 minutes of cooking. This will ensure it doesn’t turn mushy. Pearl barley adds a nice chewy texture, but quick-cooking barley works too if you’re in a hurry. Creamy beef and barley soup pairs well with several sides. Here are some great options: - Crusty bread or rolls for dipping - A fresh green salad to add crunch - A side of roasted vegetables for extra flavor These sides can help round out your meal and make it even more satisfying. Enjoy! In this blog post, we explored creamy beef and barley soup. I shared fresh ingredients, broth essentials, and the right seasonings. You learned step-by-step instructions for preparing, cooking, and finishing this hearty dish. We discussed tips to enhance flavors, cooking tricks, and presentation ideas. Plus, I offered variations to suit different diets and provided storage guidelines. In summary, making this soup is simple and rewarding. Enjoy the warmth and comfort it brings with each bowl.

Creamy Beef & Barley Slow Cooker Soup

Warm up with a bowl of Hearty Creamy Beef & Barley Soup! This delicious recipe combines ground beef, pearl barley, and fresh veggies for a comforting and nutritious meal. Perfect for cold days, this soup is easy to make in a slow cooker and will fill your home with mouthwatering aromas. Ready in just a few hours, your family will love it! Click through to discover the full recipe and treat yourself to a cozy night in.
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Ingredients
  

1 pound ground beef

1 cup pearl barley, rinsed

1 large onion, chopped

3 carrots, diced

3 celery stalks, diced

4 cloves garlic, minced

6 cups beef broth (low-sodium preferred)

1 cup whole milk

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

In a skillet over medium heat, add the olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat and transfer the beef to the slow cooker.

    In the same skillet, sauté the chopped onion, diced carrots, and celery for about 5 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant. Transfer everything into the slow cooker with the beef.

      Add the rinsed pearl barley, beef broth, dried thyme, dried rosemary, salt, and pepper to the slow cooker. Stir well to combine all ingredients.

        Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the barley is tender.

          Once cooked, stir in the whole milk and frozen peas. Cook for another 30 minutes on low to heat through and create a creamy texture. Adjust seasoning as needed.

            Before serving, stir the soup again and garnish with freshly chopped parsley.

              Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                - Presentation Tips: Serve in deep bowls, garnished with additional fresh parsley, and alongside slices of crusty bread for a comforting meal.