Hamburger Barley Soup Slow Cooker Recipes

HAMBURGER BARLEY STEW (CROCK POT)

Steps:

• Dissolve the bouillon in the water.
• Combine all ingredients in the slow cooker.
• Cover and cook on low for 9-10 hours or high for 4.5-5 hours.

CROCK POT HAMBURGER SOUP

Steps:

• Brown the ground beef in a skillet or sauté pan; drain off excess fat. You can reduce fat content even further by placing the beef in a colander and running hot water over it.
• Put the beef and all ingredients except the pasta into the slow cooker. Add water to within an inch or so of the top of the crock pot.
• Cover and cook the soup on low for 8 hours. Alternatively, cook the soup on high for about 3 to 4 hours.
• About 30 minutes before serving, cook pasta in boiling salted water ; add to the crock pot and heat through.

BEEF BARLEY LENTIL SOUP

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

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.

GROUND BEEF AND BARLEY SOUP

Steps:

• In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
• Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
• TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.

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.

SLOW-COOKED BEEF BARLEY SOUP

Steps:

• In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.

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.