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.
Please Note: This recipe is designed for a 7 Qt Slow Cooker.
- 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
- In a slow cooker on high, add beef, water, bullion cubes, diced carrots, onion and celery.
- Cover and cook on high for 5 hours.
- Add tomatoes with juices, corn, green beans and potatoes. Continue cooking on high for 4 more hours.
- Add quick barley, 1 cup of water if needed and reduce heat to low. Continue cooking for 30 minutes.
- Using a fork, shred the beef into the soup and stir.