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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Recipe Summary

prep:
20 mins
cook:
8 hrs
total:
8 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

264 calories; protein 19g 38% DV; carbohydrates 37.7g 12% DV; fat 5.2g 8% DV; cholesterol 36mg 12% DV; sodium 879.5mg 35% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
02/06/2013
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. Read More
(9)
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/05/2013
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. Read More
(9)
Rating: 4 stars
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. Read More
(3)
Rating: 5 stars
06/27/2015
This was very flavorful compared to other beef stews that I have tried! I didn't have V8 juice so I substituted with beef broth. I doubled the amount of liquid to 24 oz bc I wanted more liquid in the soup. I didn't add mushrooms either and there was some liquid left but not a whole lot. Great recipe, thanks! Read More
(3)
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Rating: 4 stars
01/10/2017
As others said the recipe as is turns out like a stew. If I made it again I would replace the tomato sauce with tomato juice. I cooked on low for 10 hrs and some of my cubed potatoes were a bit al dente. Would cook longer next time. Read More
Rating: 4 stars
02/10/2020
Making this for the second time as we speak. I added 4 cups of stock made with Better than Bullion. Added a few small diced potatoes, left out the corn, peppers and mushrooms. I made this on my stove with browning the beef, removed it, added the veggies to soften, the added the rest. The seasoning are spot on. It will simmer for an hour till the barley is cooked and the beef tender. Read More