Vegetable-Beef Barley Soup (Crock Pot)

"This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal."
 
Vegetable-Beef Barley Soup (Crock Pot) created by LifeIsGood
Ready In:
8hrs 20mins
Serves:
Units:

ingredients

directions

  • Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
  • Mix all ingredients in 3 1/2- to 6-quart crock pot.
  • Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
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RECIPE MADE WITH LOVE BY

@PaulaG
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  1. Charmie777
    This was exactly what I was hoping for! So good! I like the garlic in it! Made for CQ 2014
     
  2. mama smurf
    Delicious! I cut the recipe in half and used fesh vegetables cut into chunks (carrots, celery, a leftover zucchini, some garlic and a few green beans). Wonderful. I did use beef broth for the water and bouillon. Served with recipe#105726#105726 and we had a great meal. Made for Zaar Chef Alphabet Soup ~ Jan-June 2013.
     
  3. LifeIsGood
    Wonderful soup! I cooked mine overnight in the crockpot and woke up to a delicious aroma. The flavor is great. I love the barley and veggies (I used a frozen soup veggie mix). Next time I will add another cup or so of water as my soup came out thick. Thanks, Paula, for a wonderful, warming recipe!
     
  4. LifeIsGood
    Vegetable-Beef Barley Soup (Crock Pot) Created by LifeIsGood
  5. Jenny Frenny
    I love this soup and it was so EASY! I only omitted the bell pepper due to personal tastes, and it was wonderful on a cold night. I served it with #267632 from my bread machine. I trimmed and cut up a chuck roast to use as the meat and what a difference it made No more stew beef for my soup!
     
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