Beef Barley Veggy Soup Crock Pot Recipes

CROCK POT BEEF BARLEY SOUP

Steps:

• Layer in crock pot.
• Vegetables and meat.
• Barley, beef broth, and spices.
• Cover with water.
• DO NOT STIR.
• Cook on low 10 hours; high 6 hours, or combination of above.

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Steps:

• In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
• Cover; cook on Low setting 6 to 8 hours.
• About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Steps:

• 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.

SLOW COOKER BEEF BARLEY SOUP

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

BEEF BARLEY VEGGY SOUP - CROCK POT

Steps:

• Mix all ingredients in 4-5 quart crock pot slow cooker.
• Cover and cook on low setting 8-9 hours or until veggies and barley are tender.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

CROCK POT BEEF BARLEY SOUP

Steps:

• In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
• Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.

SLOW COOKER BEEF VEGETABLE SOUP

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

VEGETABLE BEEF BARLEY SOUP

Steps:

• In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP

Steps:

• Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
• Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
• Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
• Cook on Low until the soup thickens and the beef is tender, about 6 hours.
• Remove and discard the bay leaves to serve.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
• Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

BEEF AND BARLEY SOUP (CROCK POT)

Steps:

• In a food processor puree tomatoes.
• In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
• Stir in wine.
• Put mixture in crock pot.
• Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
• Season with salt and pepper.
• Cook on low for 9-11 hours.
• Stir in parsley.