Ingredients
Method
- Assemble all ingredients.
- Heat oil in a skillet over medium heat. Brown the beef for about 5 minutes. Mix in garlic powder, salt, and pepper. Transfer the mixture to a slow cooker.
- Add a few tablespoons of water to the skillet. Stir over medium heat, using a spoon to scrape up any browned bits. Transfer the liquid and browned bits to the slow cooker.
- Pour in the remaining water and broth. Add the carrots, green onions, celery, barley, and parsley. Cover and cook on Low for 6 to 8 hours, until the vegetables and barley are tender.
- Add thyme right before serving.
Nutrition
Notes
Ingredient Swap: I sometimes use pearl barley instead of the standard kind for a slightly chewier texture, but it holds up just as well to the long cooking time.
Storage Tip: This soup thickens beautifully in the fridge overnight, so I always save some for the next day when the flavors have truly married.
Make-
Ahead Secret: You can brown the beef and chop all the vegetables a day in advance, storing them separately in the fridge to make the morning assembly a breeze.
Common Mistake: Adding the dried thyme at the beginning.
I learned the hard way that it can turn bitter, so I always stir it in right at the end for the best, freshest flavor.
Serving Suggestion: I love a big, crusty loaf of bread with this for dipping, and a sprinkle of extra fresh parsley on each bowl makes it look and taste fantastic.
Equipment Note: If you don't have a skillet for browning, you can do it directly in your slow cooker if it has a sauté function, though you won't get those delicious fond bits to deglaze.