Recipe by rlt11_NMC
"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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1 1/2 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®)
1 (8 ounce) can
frozen green beans, cut into 1-inch pieces
frozen whole kernel corn
chopped bell pepper
beef bouillon cubes
sea salt and ground black pepper to taste
sliced fresh mushrooms
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Fresh Vegetable-Beef-Barley Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 47
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