Slow Cooker Grass-fed Beef Barley Potato Soup Recipe in Just 2 Hours

Slow Cooker Grass-fed Beef Barley Potato Soup Recipe in Just 2 Hours

Nothing beats a good hearty soup like beef barley-a soup that warms and comfort you all over. Undeniably delicious, this warming meaty and loaded with barley and veggies soup will make you want for more! More than just a delicious bowl of meat-and-veggies, it’s rich, soothing, and satisfying!


  • 3/4 pound boneless beef top round steak or grass-fed stew meat, trimmed and cut into 1/2-inch pieces
  • 3 cans (about 14 oz each) fat-free reduced-sodium beef broth* or water
  • 2 cups unpeeled cubed potatoes
  • 1 can unsalted diced tomatoes
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1/2 cup uncooked pearl barley
  • 1 tablespoon cider vinegar
  • 2 teaspoons caraway seeds
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper 
  • 1.5 cups sliced green beans (1/2 inch slices)

*To defat beef broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.


  1. Heat over medium heat. Saute onions. Add beef to cook and stir until browned on all sides. (Optional)
  2. Add all ingredients to VitaClay. Set to "Stew" or "Slow Cook" for 2 hours. (Optional: Add veggies 30 minutes before finishing cooking)

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