Slow Cooker Recipe | Vegetable Beef Barley Soup

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*republished from 2011

One thing I know for sure these days is when I’ve got my windows open at night and I wake up with a frosty nose, it’s veggie soup weather. Growing up, this soup was a monthly, sometimes weekly meal that our family would eat and I loved every single bite of it. In fact, I’ll shamefully admit I would eat so many bowls in one sitting I’d make myself sick on it.

While this vegetable soup is always a good excuse for me to visit my parents, I couldn’t wait any longer and decided to make a big batch for the kids. While my mom traditionally makes it on the stove top, I prefer to let the slow cooker do the work for me so I don’t forget about it and let it boil dry, which is easy to do considering how forgetful I can be.

One little secret I’ll share with you …. my favorite way to eat this soup is by spreading a little softened butter (don’t you dare use margarine) on a saltine cracker and dipping it in the soup. I don’t know why, but it’s just better with a little butter.

Slow Cooker Vegetable Beef Barley Soup

Please Note: This recipe is designed for a 7 Qt Slow Cooker.

Slow Cooker Vegetable Beef Barley Soup Recipe
 
Prep
Cook Time
Total Time
 
Author:
Serves: 10+
Ingredients
  • 3 lb bottom round rump roast
  • 3 cups water
  • 3 tablespoons Lawry's Seasoned Salt
  • 6 Wyler's beef bullion cubes
  • 5 stalks of celery, thinly sliced
  • 1 lb bag of baby carrots, thinly sliced
  • 1 large onion, diced
  • 1 15oz can of corn, drained
  • 2 14oz cans of cut green beans, drained
  • 2 29oz cans of Hunt's Petite Diced tomatoes, do not drain
  • 6-8 medium red potatoes, peeled and diced
  • 1 cup quick barley
Instructions
  1. In a slow cooker on high, add beef, water, bullion cubes, diced carrots, onion and celery.
  2. Cover and cook on high for 5 hours.
  3. Add tomatoes with juices, corn, green beans and potatoes. Continue cooking on high for 4 more hours.
  4. Add quick barley, 1 cup of water if needed and reduce heat to low. Continue cooking for 30 minutes.
  5. Using a fork, shred the beef into the soup and stir.
Notes
THIS RECIPE IS DESIGNED FOR A 7 QUART SLOW COOKER!

 

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Comments

  1. says

    Yum Cat! You make your beef barley veggie soup almost identical to me:) I’ll be posting my recipe soon as I made it not long ago. I love soup/stew weather hate the cold though.

    • says

      Oh I wanted to add. I like seeing canned veggies. Everyone I know uses frozen veggies but I like my canned:)

      • says

        I try to use canned over frozen any day of the week but I always prefer fresh when it’s in season. I wanted to use fresh green beans but they look terrible right now.

  2. says

    Oooh thanks for sharing – always looking for more slow-cooker recipes!! :) Love the idea of the cracker with a little butter, yum!

  3. Katina says

    It says 6-8 red tomatoes instead of potatoes. Just thought I would mention. I bought a pack of tomatoes to make this and just realized the mistake! lol. Luckily I have other recipes to use them for. Going to try this out in a couple of days for my husband. One of his favorites is beef barley soup. Thanks for sharing! :)

  4. Patti Hess says

    been looking for this recipe well not exactly this one but this sounds great!!!! Thank you!!!!!!!!!!!!!!!!