Slow Cooker Fresh Vegetable-Beef-Barley Soup

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.


Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes · Barley Soup Recipes


Prep Time: 20 mins
Cook Time: 8 hrs
Servings: 10
Total Time: 8 hrs 20 mins
Yield: 10 servings

Ingredients

Ingredients List

  • 1 ½ pounds cubed beef stew meat

  • 2 (14.5 ounce) cans diced tomatoes with garlic

  • 1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)

  • 2 large potatoes, diced

  • 1 (8 ounce) can tomato sauce

  • 1 cup sliced carrot

  • ¾ cup barley

  • ¾ cup chopped onion

  • ¾ cup frozen green beans, cut into 1-inch pieces

  • ⅔ cup frozen whole kernel corn

  • ½ cup chopped bell pepper

  • ½ cup chopped celery

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon dried parsley

  • ¼ teaspoon ground thyme

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried marjoram

  • ¼ teaspoon dried basil

  • 2 beef bouillon cubes

  • 2 bay leaves

  • sea salt and ground black pepper to taste

  • 2 cups sliced fresh mushrooms


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.

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.


Nutrition Facts (per serving)

Nutrition Facts
264 Calories
5g Fat
38g Carbs
19g Protein


Prev   Next