Recipe for Crock Pot beef, vegetable and barley soup
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Serve this delicious and hearty soup with peeled bread or rolls and a whipped cream salad. Beef hooks add extra flavour to the broth. If you don’t have beef, use 1/2 to 1 pound more beef.
Vegetable Recipes are also versatile. You can add soup toppings with some sliced mushrooms, diced rotabaga or parsnips.
What you’ll need
1/2 pound braised beef (cut into small pieces) 1 or 2 cups beef stock 2 cups carrots (sliced thin) 2 ribs celery (sliced, sliced) 1 large onion (chopped) 1 cup frozen cut green beans 1 can (14.5 ounces) chopped tomatoes Optional: 3/4 cup frozen lima beans 1 1/2 teaspoons salt 2 cloves garlic (chopped) 1 bay leaf 2 medium potatoes (peeled and diced) 2 teaspoons dried basil 1 tablespoon dried parsley 4 to 5 cups beef broth (canned, homemade, ground or broth) 1/4 cup barley 1 1/2 cups frozen peas (thawed under cold running water)
How to make it
For this recipe, use a 5- to 6-quart crockpot or reduce the number of ingredients in a smaller pot.
Add everything except the barley and peas to the crock pot. Add water 1 1/2 inches from the top and stir. Cook on LOW for 6-8 hours or until beef is tender. Remove meat cuts to a platter and cut meat from bones. Discard the bones. Add the beef back to the barley slow cooker. Increase heat to HIGH and cook for about 1 hour and 45 minutes longer. Add the thawed peas and continue cooking on HIGH for about 15 minutes longer or until tender.
Tips and Variations
Add 1 cup of frozen chanterelles to the barley. Freeze ice cream soup in 1 or 2 cups individual portions. Dip the bread in the sauce and reheat in a 350 F oven for 10-15 minutes or until warm. Serve with soup. Nutrition Facts (per serving) Calories 379 Total fat 6 g Saturated fat 2 g Saturated fat 2 g Cholesterol 42 mg Sodium 1,218 mg Carbohydrate 55 g Fiber 13 g Protein 28 g (Nutrition information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
