SLOW COOKER BARLEY-BEEF SOUP

2
Ellen Bales

By
@Starwriter

OMG--I have been wanting a barley-beef soup recipe that doesn't include mushrooms and this is it! And slow-cooking it is even better.
Recipe & photo: bhg.com

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
9 Hr
Method:
Slow Cooker Crock Pot

Ingredients

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12 oz
beef stew meat, cut into 1-inch cubes
1 Tbsp
cooking oil
3 can(s)
(10-3/4 oz.) beef broth
1 c
chopped onion (1 large)
1/2 c
chopped celery (1 stalk)
1 tsp
dried oregano or basil, crushed
1/4 tsp
black pepper
2 clove
garlic, minced
1
bay leaf
1 c
frozen mixed vegetables
1 can(s)
(14-1/2 oz.) diced tomatoes, undrained
1 c
1/2-inch slices peeled parsnip - or - 1/2-inch cubes peeled potato
2/3 c
regular barley (not quick-cooking)

How to Make SLOW COOKER BARLEY-BEEF SOUP

Step-by-Step

  • 1In a large skillet, brown the cubed beef in hot oil. Drain off fat.
  • 2In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaf.

Printable Recipe Card

About SLOW COOKER BARLEY-BEEF SOUP

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Healthy




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