meaty veg and barley soup - slow cooker

Name: Meaty Veg and Barley Soup - Slow Cooker
Cuisine: American
Ingredients: 1 cup(s) chopped cooked leftover steak or pork chop ** see notes; 3 - large carrots; 3 - celery ribs; 1/2 cup(s) rough chopped mushrooms; 1/2 cup(s) diced yellow onion; 1/3 cup(s) barley ** see notes; 3 cup(s) beef stock or broth; 2 tablespoon(s) worcestershire sauce; 1 - 2 cup(s) tomato juice

19 Pinches 2 Photos

Maggie M

In The Kitchen, OH

Updated on Feb 25, 2017

When you have bits of this and that leftover there is nothing better than to make a great soup with it and that is how this one came to be. Leftover BBQ grilled pork chop and steak became the protein followed by some great vegies and because we love barley that was a natural addition. The super thing about this one is that it is no muss and no fuss and you do it in the slow cooker ! Feel free to add additional herbs and spices as desired ... this is how we like it so use this as your base and build up from there !

Rate

prep time

cook time

method Slow Cooker Crock Pot

yield

Ingredients

1 cup chopped cooked leftover steak or pork chop ** see notes
3 - large carrots
3 - celery ribs
1/2 cup rough chopped mushrooms
1/2 cup diced yellow onion
1/3 cup barley ** see notes
3 cups beef stock or broth
2 tablespoons worcestershire sauce
1 - 2 cups tomato juice

How To Make meaty veg and barley soup - slow cooker

Step 1

** NOTES ** I know it's hard to believe that there could be leftover steak or pork chops but it happens all the time at our house! I love using meat that has been on the BBQ grill because of the outstanding flavor it has. Barley ... you need to know that barley will quadruple in size when it's absorbed liquid, so use it sparingly or you will have way more than you bargained for!

Step 2

Scrub carrots and cut into bite size pieces. Cut celery into bite size pieces.
Step 3

Place meat, carrots, celery, mushrooms and onion into slow cooker. Add the barley and stir everything together. Pour stock and Worcestershire sauce over all and give it a stir.
Step 4

Cook on high for an hour then drop the temp down to low and cook for 4 - 6 hours. Check after about 4 hours and if additional liquid is needed add your tomato juice. The amount you add depends on how much liquid you want in your soup.
Step 5

Serve hot with a sprinkle of pepper and a dollop of sour cream if desired.
Step 6

This soup is really delicious when you serve my BBC Buns with it ... check them out here ... https://www.justapinch.com/recipes/bread/biscuits/bbc-buns-by-maggie.html
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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