Super Easy Slow-Cooker Vegetable Barley Beef Soup
- Ready In:
- 3hrs 5mins
- Ingredients:
- 10
- Serves:
-
10-15
ingredients
- 1 quart water
- 1 (6 ounce) can tomato paste
- 1 tablespoon pineapple juice
- 1 tablespoon soy sauce
- 1⁄2 ounce beef base
- 1⁄2 teaspoon garlic powder
- 1 (28 ounce) can diced tomatoes
- 16 ounces frozen mixed vegetables
- 6 ounces pearl barley
- 16 ounces stewing beef (diced)
directions
- Dissolve the tomato paste in the water.
- Add the pineapple juice, soy sauce and beef base.
- If you do not have beef base, you may substitute 1 tsp salt, 3/4 tsp MSG, and 1 more tbsp soy sauce.
- Add the remaining ingredients to the slow cooker, stir until evenly dispersed (the barley will sink).
- Heat on High until the beef is fully cooked.
- Lower heat to the low setting, and let it sit for two hours or longer.
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RECIPE SUBMITTED BY
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Food scientist by heart and profession. I know how to make a few things very well. One of these days I'll learn to make other things. I have very little experience in baking, but I'm taking a class in it. I'm on a quest to make the world's greatest whole wheat pizza crust for some odd reason.