BEEF BARLEY VEGETABLE SOUP SLOW COOKER RECIPES

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VEGETABLE BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT



Vegetable Beef Barley Soup Recipe: How to Make It image

The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 07 hours 45 minutes

Prep Time 45 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 18

1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
3/4 cup medium pearl barley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Nutrition Facts : Calories 364 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 852mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 22g protein. Diabetic Exchanges 2 starch

SLOW-COOKED BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT



Slow-Cooked Beef Barley Soup Recipe: How to Make It image

“My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up…even from him!” Ginny Perkins - Columbiana, Ohio

Provided by Taste of Home

Categories     Lunch

Total Time 09 hours 15 minutes

Prep Time 15 minutes

Cook Time 09 hours 00 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

1-1/2 pounds beef stew meat
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes
1 cup chopped onion
1 cup diced celery
1 cup sliced fresh carrots
1/2 cup chopped green pepper
4 cups beef broth
2 cups water
1 cup spaghetti sauce
2/3 cup medium pearl barley
1 tablespoon dried parsley flakes
2 teaspoons salt
1-1/2 teaspoons dried basil
3/4 teaspoon pepper

Steps:

  • In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.

Nutrition Facts : Calories 259 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 1316mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 21g protein.

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