Mid-January is soup season. Just 5 ingredients. I make this when the wind won’t quit and you want something that stays hot and hearty.

Out here in the country, a pot of beef and barley soup has always meant the workday was winding down and the house was finally warming up. This simple slow cooker version is my pared-down, five-ingredient take on the kind of soup my mother used to make on the back of the stove, simmering low and steady while the snow piled up against the kitchen window. Beef and barley have long been staples across the Midwest—humble, sturdy ingredients that can stretch a small amount of meat into a hearty meal for a whole family. You might want to make this when you’re craving something honest and uncomplicated, the sort of supper you can throw together in the morning and come home to in the evening, filling the house with that comforting, old-fashioned aroma that says, “You’re home now. Sit down and eat.”

This soup is a meal all on its own, but it really shines when you give it a few simple companions. I like to ladle it into deep bowls and set it on the table with a basket of warm dinner rolls or thick slices of buttered farmhouse bread for dipping into the broth. A crisp green salad—just lettuce, onion, and a light dressing—adds a fresh note alongside all that cozy richness. If you’ve got a bit of cheddar or Colby in the fridge, cut it into little cubes and serve on the side, the way my mother used to; folks can nibble between spoonfuls. And for a true Midwestern touch, a few dill pickles or pickled beets on a small plate make a bright, tangy contrast to the hearty beef and barley.

5-Ingredient Slow Cooker Beef & Barley Soup

Servings: 6 servings

Ingredients

1 1/2 pounds beef stew meat, cut into bite-sized pieces
1 cup pearl barley, rinsed
1 medium onion, chopped
8 cups beef broth (or enough to cover by about 1 inch)
2 cups frozen mixed vegetables (such as carrots, peas, corn, and green beans)
Salt and black pepper, to taste (optional, not counted in the 5 ingredients)

Directions

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