Beef Barley Vegetable soup (Crock Pot)
Servings
Prep Time
Cook Time
Ready In
Recipe: #4431
January 30, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Soups/Stews, Beef, Stewing Beef, Fruit, Tomato, British, North American, Pacific Northwest, Pacific Rim, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Kid Pleaser, Make-Ahead, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Canned Tomatoes more
"A hearty tasty vegetable soup, serve as a meal with crusty rolls. The recipe make lots to put away in the freezer for another day."
Ingredients
Nutritional
- Serving Size: 1 (222.4 g)
- Calories 282.8
- Total Fat - 16.7 g
- Saturated Fat - 8.1 g
- Cholesterol - 142.4 mg
- Sodium - 485.2 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 4.4 g
- Sugars - 3.1 g
- Protein - 16.2 g
- Calcium - 362.4 mg
- Iron - 5.3 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.2 mg
Step 1
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
Tips & Variations
No special items needed.
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