SLOW COOKER VEGETABLE BEEF SOUP | JUST A PINCH RECIPES
I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.
Provided by Donna Graffagnino @StillWild
Categories Beef Soups
Prep Time 30 minutes
Cook Time 4 hours
Yield 10
Number Of Ingredients 19
Steps:
- If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
- Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
- Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.
VEGETABLE BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT
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
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
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