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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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(190 Ratings)

190 Ratings

5 spoons 43%

4 spoons 26%

3 spoons 17%

2 spoons 11%

1 spoons

Member Reviews (41)

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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.

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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*:

Vitamin A 16.00%;
Vitamin C 18.00%;
Calcium 4.00%;
Iron 16.00%;

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 41 Reviews View All

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

Posted 7/21/2011 5:37:10 PM REPORT ABUSE Mamaboo88 said:

Rating:

Soup was very bland. I ended up adding more thyme, salt, pepper, real garlic, garlic powder, a little Tabasco. I also added more tomato sauce and more canned tomatoes.

This reply was: Helpful Inspiring

Posted 12/8/2010 10:09:55 AM REPORT ABUSE Wheat_State said:

Rating:

It was so good! We couldn't find barley so we used two small, cubed potatoes and we also used a bag of frozen mixed vegetables instead of fresh. While it was cooking I was worried I wasn't going to like it, because I'm not a big tomato fan, but with a few crackers it was perfect! Definitely going to make it many more times.

This reply was: Helpful Inspiring