Slow Cooker Beef and Barley Vegetable Soup
Sometimes soup can feel like the starter, the precursor to the meal to come, but this this hearty, beef and grain filled soup will leave you completely satisfied, no room for anything else! What’s great about this one is you can use whatever beef you have in the fridge whether it’s ground beef, flank steak or even stew meat, since it’s in the slow cooker it will be tender no matter what.
1 cup beef (ground beef, stew beef, and carne picada all work well), browned
1/4 cup barley (I normally use regular but am using quick cooking in this)
1 cup beef stock or beef bouillon dissolved in hot water
2 cups Ro-tel tomatoes or other tomatoes (V8 juice is great, too)
2 stalks celery, chopped
4 or 5 carrots, chopped
1 large onion, chopped
red potatoes, chopped (turnips can be used, too)
1 or 2 seasonal squash, chopped
1 cup fresh or frozen green beans
chopped garlic to taste
1/2 teaspoon freshly ground black pepper
juice of one large lemon (this is a great salt substitute in soups/stews but use salt if you prefer)
Any other vegetables languishing in the fridge
**Since I'm using quick cooking barley it won't go in until about an hour before the cooking time is up but if I use regular barley, it goes in at the beginning.
This is a very hearty, stick-to-your-ribs soup and the leftovers are great for lunch the next day. If you don't care to eat the leftover soup as is, thicken it with a little corn starch or flour for a great pot pie filling or just top the thickened soup with cheese and garlic mashed potatoes.
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Nice really love eat healthy
Thank you for sharing!
Yummy
yum, love soup
Great information