Beef Barley Soup in a Slow Cooker
This Beef Barley Soup is so delicious! You will never get tired of it! It's so easy to make too in a Slow Cooker!
Servings:
Calories: 279
Equipment
- Slow Cooker (Crockpot)
Ingredients
- 1½ pounds stew meat cut small
- 1 onion large, chopped (about 1 cup)
- 2 cloves garlic chopped
- ⅔ cup pearl barley uncooked
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 can (14.5 ounces) tomatoes diced petite tomatoes, undrained
- 5¼ cups(64 ounces) beef broth
- 1⅔ cups vegetables canned, frozen, or raw (any vegetables)
Instructions
- Spray or grease your slow cooker.
- Add all the ingredients except the 2 cups of vegetables. Save those for the end.
- Cook, covered, on LOW temperature for 8-10 hours.
- Add your vegetables. You can heat them up in the microwave first if you are serving right away. Or let them heat for 15 minutes longer right in the crockpot. Canned veggies you can just add in, drain them first though. For frozen veggies, or raw potatoes or cabbage, steam these in the microwave until soft before adding them after the 9-10 cook time.
EXTRA TIP:
IT LASTS for about 4 days in the refrigerator.
LEFTOVERS? This soup FREEZES very well! Put the soup in freezer containers. It is good for 3 months.
Nutrition
Calories: 279kcal | Carbohydrates: 26g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 287mg | Potassium: 590mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2575IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 3mg