Beef Vegetable and Barley Soup

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."

Ingredients Nutrition


  1. In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
  2. In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
  3. Cover and cook on low 7-9 hours or until barley is tender.
  4. When barley is tender add tomatoes. Cook an additional 10 minutes.
  5. Add salt, if desired.
Most Helpful

Perfect for our beautiful fall day. I made this as posted except I did not have crushed tomatoes so instead put in half water and half tomato juice hence the redness in photo. I also put in 1/2 cup quick barley about 3 hours before done and extra black pepper. Thank you Engrossed for sharing. Made for PAC Fall 2011.

WiGal October 12, 2011

The thyme smelled sooo good as this was cooking. The soup really hit the spot on this cold snowy day. The kids had a 'snow day' and keep asking when it was going to be done. I did add 1 cup more of the water. But the soup was really just perfect. Thank you for posting Made for *1 2 3 Hit Wonders* game 2008

Charlotte J February 25, 2008

I used some Healthy Meat Balls that were in the freezer in place of the ground beef and beef soup base. I'm not sure that the chili powder and mustard helped the flavor here but I found that I didn't have the stewed tomato's I thought I did and since I didn't think tomato sauce would be a good sub I didn't add any tomato at all. That could well have made the difference so I'm not giving it any stars as I don't feel that it would be fair to the recipe. I liked it but I think I'd add more barley and make sure that I have the stewed tomato's next time.

Annacia October 25, 2007