Slow Cooker Recipe | Vegetable Beef Barley Soup

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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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  1. 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.

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

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

  3. That looks really good and healthy!! Thanks for the recipe, Cat!

  4. 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! :)

  5. Sarah says:

    When do we add the salt?

Trackbacks

  1. […] One of my all-time favorite meals to cook during the cold winter months is soup. It’s one of those all-inclusive meals that doesn’t require a lot of work and can be packed with all of your favorite proteins and vegetables. We often make my daughter’s favorite loaded baked potato soup or my favorite beef barley vegetable soup. […]