Beef Vegetable and Barley Soup (Crockpot) Recipe

Step by Step Method

Step 1

In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.

Step 2

In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.

Step 3

Cover and cook on low 7-9 hours or until barley is tender.

Step 4

When barley is tender add tomatoes. Cook an additional 10 minutes.

Step 5

Add salt, to taste, if desired.

Tips

No special items needed.

Chef shapeweaver

This recipe was made on 4/4/13 for the " Shoot Me Please Photo Event ". I did make a couple of changes to the recipe,but I don't think it affected the recipe at all. The chopped celery was replaced with a couple of teaspoons of celery powder.I only had two bouillon cubes,so 3 teaspoons of beef bouillon powder replaced the remaining cubes.Also, I didn't have stewed tomatoes, so the same size can of diced was used.As the soup was cooking, I was hoping that it tasted as incredible as it smelled. And after tasting, I wasn't disappointed at all.And with the slow cooking,the different seasonings and spices had a long time to meld together perfectly. Thank you so very much for posting a great tasting soup. " Keep Smiling :) "

DianaCooks

Engrossed we really enjoyed your soup recipe, I had to make a few changes, I omitted the beef cubes and I used half water and beef stock, I also used 1 teaspoon of garlic powder instead of fresh, and just a few other minor changes, thanks so much!

QueenBea

I halved this recipe as this was just for 2 people and we really enjoyed the flavour of this soup. Next time I make this I will reduce the amount of cabbage just because I prefer a thinner soup. Made for the Billboard Recipe Tag Game.