Beef Barley Veggy Soup - Crock Pot

Derf's Note:

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

• Total Time: 9 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 9 hrs

Ingredients:

Servings: 10

• 1 ½ lbs beef stew meat
• 1 cup green beans , sliced in half
• ¾ cup chopped onion
• 2⁄3; cup uncooked barley
• 2⁄3; cup fresh frozen corn kernels or 2⁄3; cup fresh frozen corn kernels
• 1 cup chopped celery
• 1 cup bias sliced carrot
• 1 ½ cups water
• 1 teaspoon salt
• 1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme leaves
• ¼ teaspoon pepper
• 1 small bell pepper , chopped
• 2 (14 ½ ounce) cans ready-to-serve beef broth
• 2 (14 ½ ounce) cans diced tomatoes with garlic , undrained
• 1 (8 ounce) can tomato sauce

Directions:

1. Mix all ingredients in 4-5 quart crock pot slow cooker.
2. Cover and cook on low setting 8-9 hours or until veggies and barley are tender.

Reviews

[Tebo]

Another good one Dorothy. I love barley and beef goes with it naturally. Next time I will try it with beef stock instead of just water. Thanks for another one Dorothy

[jessi-ryan]

This stew is delish--I have made it twice and both times it took only about 7 hours to cook. I used venison instead of beef and substituted 3/4 c. of the water with 3/4 c. of a dark beer for flavor and tenderizer. YUM!

[MizzNezz]

I left out the water and used 5, 14-1/2 oz cans of beef broth, just because we like a soup with lots of liquid. I only had regular tomatoes, so I added 2 T minced garlic. This is wonderful! SO much flavor! It made a large pot full, so I froze enough for another meal. Thanks for a great recipe, Dorothy! :-)