Vegetable-Beef Barley Soup (Crock Pot)

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

Ingredients Nutrition


  1. Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
  2. Mix all ingredients in 3 1/2- to 6-quart crock pot.
  3. Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
Most Helpful

I chose this for the ZWT game, it's a wonderful hearty soup with lots of flavor, I made mine on top of the stove and sauteed onions and garlic before adding in the other ingredients, I used beef broth in place of water and omitted the boulllon cubes, thanks for sharing Paula!...Kitten

Kittencal@recipezazz July 01, 2006

Delicious! I cut the recipe in half and used fesh vegetables cut into chunks (carrots, celery, a leftover zucchini, some garlic and a few green beans). Wonderful. I did use beef broth for the water and bouillon. Served with Kittencal's Parmesan Garlic Bread or Garlic Toast#105726 and we had a great meal. Made for Zaar Chef Alphabet Soup ~ Jan-June 2013.

mama smurf May 20, 2013

I truly enjoyed this recipe!!! Up until this point I've had a hard time finding a really good crockpot soup. This one was great. The flavour was really good!! I used ground beef & fried the onions & beef before putting it in the crockpot with all the other ingrediants. For vegies, I used frozen peas & corn. Cut up fresh carrots & parsley. Next time I'll add finely chopped potatoes & some kale chopped fine as well. DELICIOUS!!! Done in exactly 8 hours....We loved it.

um-um-good April 21, 2009