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.
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.
* 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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