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.

Servings: 6 servings

1 1/2 pounds beef stew meat, cut into bite-sized pieces

1. Place the beef stew meat in the bottom of a 5- to 6-quart slow cooker, spreading it out in an even layer.

2. Sprinkle the chopped onion over the beef, then add the rinsed pearl barley on top.

3. Pour in the beef broth, adding enough to cover the ingredients by about 1 inch. Give everything a gentle stir to settle the barley down into the liquid.

4. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is tender and the barley is soft and plump.

5. About 30–45 minutes before serving, stir in the frozen mixed vegetables, breaking up any large clumps. Cover and continue cooking until the vegetables are heated through and tender.

6. Taste the soup and season with salt and black pepper if desired. If it’s thicker than you like, stir in a bit more hot broth or water. If it’s thinner than you prefer, leave the lid off for the last 15–20 minutes to let some steam escape.

7. Ladle into warm bowls and serve hot, making sure each bowl gets a good mix of beef, barley, vegetables, and broth.

If you grew up with a vegetable garden out back, you can honor that memory by swapping the frozen vegetables for whatever you have on hand: diced carrots, celery, or even a handful of chopped cabbage work beautifully. For a deeper, old-time flavor, brown the beef in a skillet with a touch of oil before adding it to the slow cooker; it takes a few extra minutes but brings out that rich, Sunday-supper taste. If you prefer a more tomato-forward soup, stir in a 14.5-ounce can of diced tomatoes (with juices) along with the broth. Those who like a thicker, almost stew-like bowl can reduce the broth by 1–2 cups or add an extra 1/4 cup of barley. For a gentler, lighter version, use half beef broth and half water, and trim any visible fat from the meat. A bay leaf, a pinch of dried thyme, or a clove of minced garlic can be tucked in with the onions if you don’t mind stepping just beyond the five-ingredient boundary. Leftovers keep well in the refrigerator for several days and tend to thicken as the barley continues to soak up the broth; just add a splash of water or broth when reheating to bring it back to your preferred consistency.