Beef Barley Soup
Decorating for fall at the store has me ready for SOUP SEASON! Which honestly, it could be 100 degrees outside and I would still eat soup! This is such an EASY, delicious, crock-pot friendly soup to throw together! 🍲
- 2 lbs chuck roast
- 3 Tbsp Garlic Extra Virgin Olive Oil
- 1 1/2 cups carrots, chopped (about 3 carrots)
- 1 cup celery, chopped (about 2 stalks)
- 1 large onion, chopped
- 3 Tbsp ketchup
- 1 1/2 Tbsp minced garlic
- 2 32oz cartons beef broth
- 1 Tbsp soy sauce
- 2 tsp Worcestershire sauce
- 1/2 tsp rosemary
- 1/2 tsp dried thyme
- 2 bay leaves
- Himalayan Sea Salt and freshly ground black pepper, to taste
- 1 cup pearl barley
- 3 Tbsp fresh parsley, minced
Heat Garlic Extra Virgin Olive Oil in a large pot over medium-high heat. Season with Himalayan Sea Salt and freshly ground black pepper. Let sear until golden brown on bottom (about 3 minutes or so) then flip and sear on reverse (about 2 minutes).
While beef is searing, add 1 1/2 cups of the beef broth, ketchup, soy sauce and Worcestershire sauce to the crock pot, whisk vigorously. Once beef is done searing, place in crock pot on low heat. Add carrots, celery, onion, garlic, rosemary, thyme and two bay leaves. Cook for about 7 hours on low heat.
After beef is cooked, remove from crock pot and shred. Return the beef to the crockpot with remaing beef broth and uncooked barley. Cook for an additional hour on low heat.
When ready to serve, top with fresh parsley!