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Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

  • Prep

    20 m
  • Cook

    5 h 30 m
  • Ready In

    5 h 50 m
MARGOC

MARGOC

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
  2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
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Reviews

MIHAELA
1081

MIHAELA

1/2/2004

It comes out just as tasty if you put most of the ingredients in the pot (cubed meat, bay leaf, carrots, celery, onion, mixed veg's, beef buillon, stewed tomatoes, black pepper and water) and slow cook it for 10 hrs or so, then add the barley and salt during the last 20 minutes of cooking. MUCH simpler this way and saves time from the original recipe.

KIMAR
526

KIMAR

10/28/2003

Great recipe! I used stew meat instead of the roast, and used 4 cups canned beef broth (ready- to-serve kind, not condensed kind) instead of the water and bouillon cube. Thanks to a previous reviewer's recommendation, I put all ingredients except barley and salt in crockpot and cooked it on low for 10 hrs., then added the barley and salt during the last 20 minutes. This greatly simplified the recipe! (I had hoped it might be done at 8 hrs., but the veggies were still slightly crunchy, so 10 hrs. is the right length.)

Kathy S.
439

Kathy S.

1/1/2006

Excellent and easy. I cooked 2 lbs. of chuck in crockpot for 5 hours the evening before I wanted to serve the soup. (Sprayed crockpot with Pam first.) After cooking, I smashed the beef into shreds (in the crockpot with a spoon.) Then, after sauteeing the vegetables, I put everything in the crockpot (including the uncooked pearl barley) and put the crock in the frig. I skipped the sugar, and used 2 extra cups of beef broth plus a couple generous dashes of Worcestershire Sauce. When I woke up the next day, I turned the crock on low and cooked the soup all day. Everyone loved it! I will make this again and again. After reading a few of the other reviews, I'm wondering if some of the reviewers who complained about mushy barley had inadvertently used instant barley in their soup. Whole pearl long-cooking barley holds up much better than instant barley.

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