7. Stir in the beef broth, water, barley, bay leaves, and thyme.
8. Give everything a good stir, place the lid on the slow cooker, and cook on low for 7-8 hours or on high for 4-5 hours.
9. About 30 minutes before serving, give the soup a good stir and check the seasoning, adding more salt and pepper if needed.
10. Remove the bay leaves before serving.
Variations & Tips
Feel free to add more vegetables like peas, corn, or spinach towards the end of the cooking time for extra color and nutrition. For a richer flavor, you can deglaze the skillet with a splash of red wine before adding the onions and garlic.
If you prefer a thicker soup, reduce the amount of water or add a slurry of cornstarch and water near the end of the cook time. And for those who enjoy a bit of heat, a pinch of red pepper flakes can add a delightful kick to the soup.
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