Slow Cooker Fresh Vegetable-Beef-Barley Soup

4.2
(6)

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.

2
2
Prep Time:
20 mins
Cook Time:
8 hrs
Total Time:
8 hrs 20 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 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

  • 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)

264 Calories
5g Fat
38g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 264
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 36mg 12%
Sodium 880mg 38%
Total Carbohydrate 38g 14%
Dietary Fiber 7g 24%
Total Sugars 9g
Protein 19g
Vitamin C 41mg 204%
Calcium 57mg 4%
Iron 5mg 26%
Potassium 846mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love