Slow Cooker Fresh Vegetable-Beef-Barley Soup

Slow Cooker Fresh Vegetable-Beef-Barley Soup

2
rlt11_NMC 19

"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."

Ingredients 8 h 20 m {{adjustedServings}} servings 264 cals

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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

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Directions

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  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.
Tips & Tricks
Pozole in a Slow Cooker

Mexican stew with hominy, pork and dried chile peppers made in a slow cooker.

Slow Cooker Beef Stew IV

See how to make a classic wine-based stew in the slow cooker.

Footnotes

  • Cook's Notes:
  • This can also be cooked on High for 4 to 5 hours.
  • I use 1 can of tomatoes with green chiles and garlic and 1 diced tomatoes with garlic, as my family likes this soup better with green chiles in it.
  • I also use cheap steaks like chuck or even small 7-bone roast for this as well.
  • I will use 2 cups of frozen peas and carrots instead of just carrots as well.
  • In the fall time I'll add a squash, parsnips, and turnips; you can add as much veggies as you desire to this as well.
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Reviews 2

  1. 2 Ratings

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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.

mkstevens09
11/14/2014

This turned out to be more of a stew than a soup, which I actually personally prefer, but if you want soup you will need to add more liquid. I made this as written, although the only tomatoes with garlic I could find were fire-roasted, but it still worked out well. This was great to leave in the crockpot all day Sunday while we worked outside and then come back in to a warm meal. I served it with Cheddar Cheese Muffins from this site. The leftovers re-heated well.