Slow Cooker Beef and Barley Soup

Noshing with the Nolands
  • Yield: servings


1 1/2pounds eye of round, small 1/2 cubes, visible fat removed
1-- onion, diced
4-- carrots, diced
2stalks celery, diced
4cloves garlic, minced
2boxes 900 ml. low sodium beef broth
1can diced tomatoes (28 oz)
2tablespoons tomato paste
2tablespoons low sodium soy sauce
1-- bay leaf
3/4cup pot barley
4sprigs fresh thyme
1can onion soup (284 ml)
1cup red wine
-- salt and pepper to taste


  1. Place beef, onion, carrots, celery and garlic in the slow cooker. Whisk tomato paste with some of the beef broth and add to the slow cooker along with the rest of the ingredients.
  2. Cover and cook on low heat for 6-8 hours. Discard the thyme sprigs and bay leaf.
  3. Adjust seasoning and serve with a crusty french loaf.

Recipe courtesy of Tara Noland, a nurse turned family cooking blogger who enjoys developing easy, fast and healthy meals to serve the family. Find more family friendly recipes at