You are here: Home » Recipes » Slow Cooker Beef and Barley Soup Slow Cooker Beef and Barley Soup Recipe by Our Cookbook Collection Yield servings Beef and barley take this comforting soup back to the basics. PrintEmail Ingredients 1 1/2 pounds eye of round, small 1/2 cubes, visible fat removed1 -- onion, diced4 -- carrots, diced2 stalks celery, diced4 cloves garlic, minced2 boxes 900 ml. low sodium beef broth1 can diced tomatoes (28 oz)2 tablespoons tomato paste2 tablespoons low sodium soy sauce1 -- bay leaf3/4 cup pot barley4 sprigs fresh thyme1 can onion soup (284 ml)1 cup red wine -- salt and pepper to taste Instructions 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. Cover and cook on low heat for 6-8 hours. Discard the thyme sprigs and bay leaf. 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 noshingwiththenolands.com.