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- 1 pound ground beef - 1 cup pearl barley, rinsed - 1 large onion, chopped - 3 medium carrots, diced - 3 celery stalks, diced - 4 cloves garlic, minced - 1 cup frozen peas The main ingredients set the stage for a rich and hearty soup. Ground beef gives the soup a nice flavor. Pearl barley adds chewiness and helps thicken the soup. Fresh vegetables like onions, carrots, and celery bring out a sweet flavor. Don’t forget the garlic; it adds depth to every bite. - 6 cups low-sodium beef broth - 1 cup whole milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil The beef broth is the soup's base. It adds a savory taste to the mix. Whole milk creates a creamy texture, making every spoonful smooth. Thyme and rosemary give it an earthy note. Using salt and pepper enhances all the flavors. Olive oil helps cook the beef and veggies to perfection. - Fresh parsley, chopped, for garnish - Additional toppings Garnishing with fresh parsley adds color and freshness to the dish. You can also add extra toppings like croutons or shredded cheese for fun textures. A bit of crunch or creaminess on top makes every bowl special. Start by heating the olive oil in a large skillet over medium heat. When the oil shimmers, add 1 pound of ground beef. Cook the beef until it turns brown. Use a spatula to break it apart as it cooks. Once it’s browned, drain any extra fat. Transfer the beef into your slow cooker. In the same skillet, add 1 chopped onion, 3 diced carrots, and 3 diced celery stalks. Sauté these veggies for about 5 minutes. Stir them often until they soften. Next, add 4 minced garlic cloves and cook for another minute. You want to smell that garlic! Transfer this mixture to the slow cooker with the beef. Now, it’s time to add more goodness to the slow cooker. Add 1 cup of rinsed pearl barley and 6 cups of low-sodium beef broth. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Season it all with salt and freshly ground black pepper. Stir everything well so that the flavors mix. Cover the slow cooker and set it to cook either on low for 7-8 hours or on high for 4-5 hours. The barley should be tender when it’s done. To make your soup extra creamy, add whole milk at the end. This gives the soup a smooth and rich feel. You want to stir it in gently, so it mixes well. For frozen peas, add them in the last 30 minutes of cooking. This helps them stay bright and fresh while heating through. When you cook on low, aim for 7-8 hours. This allows the flavors to meld nicely. If you are short on time, use high for 4-5 hours. The barley is done when it is tender and soft. Check it about an hour before the end to see if it needs more time. Prep your ingredients ahead of time. Chop the veggies and measure everything out the night before. This makes cooking easier and faster. You can also use frozen vegetables if you are short on time. They save you prep work and still taste great in the soup. {{image_4}} You can switch out the ground beef for turkey or chicken. This change keeps the dish light but still tasty. If you want to try different grains, opt for quinoa or farro. Both options add unique flavors and textures. Herbs and spices can change the soup's flavor. Try adding basil or oregano for a fresh taste. You can also add seasonal vegetables. Zucchini, bell peppers, or green beans work well and add color. For a gluten-free version, skip the barley. Try using rice or gluten-free pasta instead. If you need a dairy-free soup, coconut milk or almond milk can replace the whole milk. These options still keep your soup creamy and delicious. To keep your creamy beef and barley soup fresh, follow these steps: - Refrigeration: Allow the soup to cool to room temperature. Once cooled, transfer it to an airtight container. Store in the fridge for up to three days. This keeps the flavors fresh and prevents spoilage. - Freezing: For long-term storage, use freezer-safe bags or containers. Portion the soup for easy use later. Freeze the soup for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. When it's time to warm up your soup, you have a few options: - Microwave: Place the soup in a microwave-safe bowl. Cover it loosely to avoid splatters. Heat for about two to three minutes, stirring halfway through. - Stovetop: Pour the soup into a pot. Heat it over medium heat, stirring often. This method helps to heat the soup evenly. To keep the creamy texture, add a splash of milk or water while reheating. This helps to prevent it from thickening too much. Stir well to combine. Knowing how long your soup lasts is key: - You can keep the soup in the fridge for up to three days. - In the freezer, it lasts about three months. To spot spoilage, check for any off smells or changes in color. If the soup smells sour or shows signs of mold, it’s best to toss it. Trust your senses; they guide you well in the kitchen! Yes, you can use other meats. Ground turkey or chicken works well. You can also try diced beef for a chunkier texture. Each meat will change the flavor slightly. Turkey is leaner and has less fat. Diced beef may need longer cooking time to become tender. Absolutely! You can replace whole milk with coconut milk or almond milk. These options add creaminess without dairy. For a thicker texture, use cashew cream or silken tofu blended until smooth. This keeps the soup rich and flavorful. If the soup seems thin, there are simple ways to thicken it. You can mix a tablespoon of cornstarch with cold water. Stir this mixture into the soup and cook for a few more minutes. Another option is to add more pearl barley. Let it cook longer to absorb extra liquid. Yes, making this soup in advance is a great idea! Store it in an airtight container in the fridge for up to three days. To freeze, use a freezer-safe container. Thaw overnight in the fridge before reheating. Reheat on the stovetop or microwave, adding a splash of milk if needed. This article covered how to make a hearty soup with ground beef, pearl barley, and fresh veggies. You learned the main ingredients, cooking steps, tips for creaminess, and options for swaps. Remember to try different herbs and spices to find your perfect flavor. You can easily modify the recipe to fit your needs. Enjoy your cooking and store leftovers safely for future meals. Making this soup can be fun and rewarding. Your family will surely appreciate a warm bowl of comfort. Get creative and enjoy!

Creamy Beef & Barley Slow Cooker Soup

Warm up with our delicious Hearty Creamy Beef & Barley Soup, the perfect comfort food for chilly days! This rich and creamy recipe is packed with ground beef, nutritious barley, and fresh veggies for a wholesome meal. Discover how easy it is to make this satisfying soup in your slow cooker. Click through to explore the full recipe and enjoy a bowl of warmth and flavor that's sure to please the whole family!
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Ingredients
  

1 pound ground beef

1 cup pearl barley, rinsed

1 large onion, chopped

3 medium carrots, diced

3 celery stalks, diced

4 cloves garlic, minced

6 cups low-sodium beef broth

1 cup whole milk

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped, for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the ground beef. Cook the beef until it is well-browned, breaking it apart with a spatula as it cooks. Once browned, drain any excess fat and transfer the beef into a slow cooker.

    Using the same skillet, add the chopped onion, diced carrots, and celery. Sauté the vegetables for about 5 minutes, stirring occasionally, until they begin to soften. Then, add the minced garlic and continue to sauté for an additional minute or until fragrant. Transfer the sautéed mixture to the slow cooker with the beef.

      In the slow cooker, add the rinsed pearl barley, beef broth, dried thyme, dried rosemary, and season with salt and pepper. Stir everything together until well combined.

        Cover the slow cooker with its lid and set to cook on low for 7-8 hours or on high for 4-5 hours, until the barley is tender and has absorbed the flavors.

          Once the cooking time is completed, stir in the whole milk and frozen peas. Allow the soup to cook for an additional 30 minutes on low heat to warm through and reach that creamy texture. Taste and adjust seasoning if necessary.

            Before serving, give the soup another good stir and garnish with freshly chopped parsley.

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

                - Presentation Tips: Serve the soup in deep bowls, topped with extra fresh parsley for a pop of color. Pair with slices of crusty bread or garlic toast on the side for a truly comforting meal. Enjoy!