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Recipe

Slow Cooker Fresh Vegetable-Beef-Barley Soup

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Slow Cooker Fresh Vegetable-Beef-Barley Soup

Soup's on! Bursting with big, juicy chunks of meat, hearty barley and a harvest of yummy vegetables, this soup is a meal in itself.

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( 194 Ratings)

194 Ratings

5 Stars 43%

4 Stars 26%

3 Stars 18%

2 Stars 10%

1 Stars

Member Reviews ( 43 )

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PREP TIME 20 Min
TOTAL TIME 9 Hr 20 Min
SERVINGS 10

1 1/2: pounds beef stew meat

1: small bell pepper, chopped (1/2 cup)

3/4: cup 1-inch pieces green beans

3/4: cup chopped onion

2/3: cup uncooked barley

2/3: cup fresh whole kernel corn

1 1/2: cups water

1: teaspoon salt

1: teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1/4: teaspoon pepper

3 1/2: cups Progresso® beef flavored broth (from 32-ounce carton)

2: cans (14 1/2 ounces each) diced tomatoes with garlic, undrained

1: can (8 ounces) tomato sauce

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1 Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2 Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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Expert Tips

(Total time will vary with appliance and setting.)

Select lean stew meat, or trim the extra fat before adding the beef to the soup. Trimming will take a little bit of time, but the result will be worth it because you won't have to spend time later skimming off fat.

Top this soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese.

If you can't find the canned diced tomatoes with garlic, use 2 cans of plain diced tomatoes and add 1/2 teaspoon garlic powder.

To save time and to make this hearty soup in the winter months, use 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 205

(Calories from Fat 70 ),

Total Fat 8 g

(Saturated Fat 3 g,),

Cholesterol 40 mg;
Sodium 900 mg;
Total Carbohydrate 19 g

(Dietary Fiber 4 g,

Protein 8 g;

Percent Daily Value*:

Exchanges:

1 Starch;
1 Vegetable;
2 Lean Meat;

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

Review & Comments

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1 - 3 of 43 Reviews View All

Posted 12/31/2012 8:58:03 AM REPORT ABUSE LDunham said:

Rating:

My family just love this soup. It's eaten as a snack, taken to work for lunch. My granchildren offen reuest it when they cover and sometimes even ask me to bring some over. I do ask some extra barley, but no one has complaints about that.

This reply was: Helpful Inspiring

Posted 9/1/2012 6:56:10 PM REPORT ABUSE Jerble said:

Rating:

I love this soup! I serve half and freeze half. Just as good defrosted and heated.

This reply was: Helpful Inspiring

Posted 9/30/2011 10:10:34 AM REPORT ABUSE Rebmoose said:

Rating:

This is one of my favorite fall recipes. I'm making it next week for a teacher birthday event. I can make this easily the night before and heat it overnight in the crock and take it to work the next day. I NEVER use peas in this recipe. However, I brown the beef before cooking and carmelize the onions. I also add a clove of garlic. For an extra zing I use Penzey's 4/S seasoned sea salt and add some dried shallots. However this time, I am going to use the new FORWARD salt free seasoning. I will still add the dried shallots. Look up Penzey's if you are not familiar with them. Their seasonings are a bomb!!!!

This reply was: Helpful Inspiring