Slow Cooker Fresh Vegetable-Beef-Barley Soup Recipe - Allrecipes.com
Slow Cooker Fresh Vegetable-Beef-Barley Soup Recipe
  • READY IN 8+ hrs

Slow Cooker Fresh Vegetable-Beef-Barley Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 20 mins

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.
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Footnotes

  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Feb 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.

 
Nov 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.

 
Jun 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!

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 880 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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