Fresh Vegetable-Beef Barley Soup

READY IN: 8hrs 20mins
Recipe by Tish

I found this recipe on the back of a box...can't even remember which one, but it is wonderful. Have used a crock pot and top of stove method.

Top Review by Audrey M

My family loves this recipe. Looking for a new Beef and Barley Soup I came across this one. I have the same recipe posted here. My mother passed this recipe down to me. It is full of flavor and all the vegetables give it a nice crunch. Give it a try, it real comfort food.

Ingredients Nutrition

Directions

  1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
  3. Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
  4. You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
  5. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

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