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Slow Cooker Fresh Vegetable-Beef-Barley Soup

Slow Cooker Fresh Vegetable-Beef-Barley Soup

  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
rlt11_NMC

rlt11_NMC

Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
  2. Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
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Reviews

Lela
7

Lela

2/5/2013

We liked all the fresh vegetables and the meat was flavorful. I did have to add 2 cups of beef broth because the barley soaked up the liquid even though it cooked for less time then required. ( 6 and 1/2 hours.) We also tried the spicy version and it was a bit too spicy for everyone in my family. I would definitely make the stew again. Next time, I will add 2 cups of beef broth and use just the tomatoes with the garlic.

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