- 1 pound beef stew meat, cut into cubes
- 1 cup barley
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 cup frozen peas
- In a slow cooker, combine beef, barley, onion, carrots, celery, and garlic.
- Add beef broth, thyme, and pepper. Stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours.
- In the last 30 minutes of cooking, add frozen peas and stir.
- Serve hot and enjoy your comforting soup!
Notes
- This soup can be made ahead of time and stored in the fridge.
- Feel free to add other vegetables to your liking.
- Author: Souzan
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: None
