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    Beef Barley Veggy Soup - Crock Pot

    Rate it! | Read 26 Reviews

    Beef Barley Veggy Soup - Crock Pot. Photo by Derf Beef Barley Veggy Soup - Crock Pot. Photo by Derf

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    Beef Barley Veggy Soup - Crock Pot

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 20 mins

    Total Time: 1/2 day

    1. 1 Mix all ingredients in 4-5 quart crock pot slow cooker.
    2. 2 Cover and cook on low setting 8-9 hours or until veggies and barley are tender.
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    Vegetable-Beef Barley Soup (Crock Pot). Recipe by PaulaG

    Ratings & Reviews:

    • on November 02, 2009

    • on September 30, 2009

      Really yummy - I made a couple of changes but I don't think they changed the overall concept too much. We used a large can (48 oz.?) of tomato juice insted of the canned diced tomatoes and tomato sauce (my kids hate chunks of tomatoes) and beef boullion insted of beef broth. I left out the thyme to taste later and then forgot to add it in - was wonderful anyway. I added about 1 large teaspoon of crushed garlic since I put garlic in everything. I served it with fresh sourdough rolls. VERY GOOD and i'm sure i'll make it often.

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    • on June 19, 2009

      Sorry, but didn't really care for this one. It had a lot of broth and something was off a bit with the taste...but can't pin it down. I used whatever veggies I had on hand. Does make a ton...had to put most in the freezer.

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    • on June 02, 2009

      I wouldn't say I am a huge fan of veggie soup, beef or otherwise, but this was a good recipe. I changed it a lot based on what veggies I had. I left out the green beans and corn and celery...I didn't have them. And I added strips of cabbage b/c I had it left over from something else. I also added some italian seasoning to the soup.

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    • on May 31, 2009

      This was so good! I doubled this back in January for my family and a friend's family. My friend called the next day for the recipe! I love that it freezes so well, though I find that we need to add more broth when reheating it. Thank you for sharing!

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    • on January 27, 2009

      This was very good! I'm glad I tried this. I have a 5qt crock pot and I couldn't fit everything in the pot. I left out the green beans and one of the cans of diced tomatoes and it was full to the top. We also can't buy tomatoes with garlic here so I added three cloves of minced garlic. I will definitely make this again! Thanks for posting!

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    • on January 18, 2009

      Fan-freaking-tastic. No need to freeze because it never lasts that long. Tried it with fresh thyme and dried - fresh is DEFINITELY better. Added Maggi's seasoning for some kick. *Yum!*

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    • on November 24, 2008

      Wow I made this leaving out some veggies because my husband doesn't like them, but I did add a little wine for taste. My mom was here for dinner and we all enjoyed it!! So good made extra to freeze. :-D

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    • on April 05, 2008

      I thought for sure that my husband would love this soup, but he only had one serving and didn't have much to say about it. For me, I thought it turned out okay, but I don't eat beef very often so I don't think I'll be making this again.

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    • on February 04, 2008

    Read All Reviews (26)

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    About This Recipe

    Beef Barley Veggy Soup - Crock Pot

    on October 24, 2001
    ID #13187

    A very good hearty soup, serve as a meal with crusty rolls. Freezes well.

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    Nutrition Facts

    Beef Barley Veggy Soup - Crock Pot

    Serving Size: 1 (242 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 333.4
     
    Calories from Fat 161
    48%
    Total Fat 17.9 g
    27%
    Saturated Fat 7.0 g
    35%
    Monounsaturated Fat 7.6 g
    38%
    Polyunsaturated Fat 0.8 g
    4%
    Trans Fat 0.0 g
    0%
    Cholesterol 70.8 mg
    2%
    Sodium 879.1 mg
    36%
    Potassium 543.2 mg
    15%
    Magnesium 43.8 mg
    1%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 3.8 g
    15%
    Protein 24.7%
    49%
    Detailed Nutrition Values About Nutrition Info

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