Beef Vegetable and Barley Soup (Crockpot)
Created by Engrossed on January 17, 2012
- Servings: 6
- Prep Time: 15m
- Cook Time: 8h
- Recipe #4141
Ingredients
- 3/4 pound lean ground beef
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 3 cups cabbage, shredded
- 2 large celery ribs, sliced
- 2 large carrots, peeled and sliced
- 1/3 cup pearl barley
- 1 cup potato, peeled and cut into 3/4inch cubes
- 5 beef bouillon cubes
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- 2 bay leaves
- 1/4 teaspoon black pepper
- 6 cups water
- 1 (16 ounce) can stewed tomatoes, added at end
- Salt, to taste added at end (optional)
How to Make
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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.
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Step 2: In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
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Step 3: Cover and cook on low 7-9 hours or until barley is tender.
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Step 4: When barley is tender add tomatoes. Cook an additional 10 minutes.
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Step 5: Add salt, to taste, if desired.
Nutritional Facts
- Serving Size: 1 (529.9 g)
- Calories 439.4
- Total Fat - 17.4 g
- Saturated Fat - 5.9 g
- Cholesterol - 184.5 mg
- Sodium - 806.7 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 1.7 g
- Sugars - 2.4 g
- Protein - 52.9 g
- Calcium - 76.7 mg
- Iron - 7.6 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.1 mg