Vegetable-Beef Barley Soup (Crock Pot)

Name: Vegetable-Beef Barley Soup (Crock Pot)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 10 serving(s)
Ingredients: 1 1/2 lbs lean stewing beef; 1/2 cup bell pepper, chopped; 1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.); 3/4 cup chopped onion; 2/3 cup uncooked barley; 2 1/2 cups water; 1 teaspoon salt; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon pepper; 1/2 teaspoon garlic powder; 2 teaspoons beef bouillon; 2 (14 1/2 ounce) cans diced tomatoes; 1 (8 ounce) can tomato sauce

5.00 (29)

⏱ 500 mins 🍽 10 serving(s) 🏷 Meat

This slow cooker soup is a long-standing family favourite, ideal for chilly weather. It combines lean stewing beef with barley, mixed vegetables, and tomatoes for a satisfying and complete meal. The recipe makes enough for a crowd, serving ten people. It cooks unattended for 8 hours, resulting in tender beef and vegetables.

Ingredients

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

Method

Run the frozen vegetables under cold water to separate them and thaw them slightly before using.
Combine every ingredient in a crock pot with a capacity of 3 1/2 to 6 quarts.
Put the lid on and cook for 8 hours on the low setting, or until the barley and vegetables have softened.

Nutrition (per serving)

Sodium424700 mg

Recipe details

CategoryMeat

AuthorPaulaG