Fresh Vegetable-Beef Barley Soup

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • 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.
  • Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
  • You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
  • Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.
Advertisement