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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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( 195 Ratings)

195 Ratings

5 Stars 43%

4 Stars 26%

3 Stars 18%

2 Stars 10%

1 Stars

Member Reviews ( 44 )

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Prep Time 20 min
Total Time 9 hr 20 min
Servings 10

Ingredients

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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Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 205
Calories from Fat: 70 ),

% Daily Value

Total Fat: 8 g; 8 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 40 mg; 40 %;
Sodium: 900 mg; 900 %;
Total Carbohydrate: 19 g; 19 %
(Dietary Fiber 4 g 4 % ),
Protein: 8 g; 8 %

% Daily Value*:

Vitamin A: 16%;
Vitamin C: 18%;
Calcium: 4%;
Iron: 16%;

Exchanges:

1 Starch; 1 Vegetable; 2 Lean Meat;

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

REVIEWS & COMMENTS

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1 - 3 of 44 Reviews View All

Posted 2/6/2013 10:27:41 AM REPORT ABUSE posterunknown said:

Rating:

I thought this was just okay. It's good but I think I'll try other similar recipes until I find "the one".

This reply was: Helpful Inspiring

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