Beef Barley Vegetable soup (Crock Pot)
Created by Derf on January 30, 2012
- Servings: 10
- Prep Time: 20m
- Cook Time: 9h
- Recipe #4431
Ingredients
- 1 1/2 pounds stewing beef
- 1 cup green string beans (sliced in half)
- 3/4 cup onions, chopped
- 2/3 cup barley, uncooked
- 2/3 cup corn kernels, frozen (or 2/3 cup fresh frozen corn kernels)
- 1 cup celery, diced
- 1 cup carrots, sliced (bias sliced)
- 1 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme leaves)
- 1/4 teaspoon pepper
- 1 small bell pepper, chopped
- 28 ounces beef broth (1 can)
- 28 ounces diced tomatoes, undrained (with garlic) (1 can)
- 8 ounces tomato sauce (1 can)
How to Make
-
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
Nutritional Facts
- Serving Size: 1 (255 g)
- Calories 281.9
- Total Fat - 16.7 g
- Saturated Fat - 8.1 g
- Cholesterol - 142.4 mg
- Sodium - 553.5 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 4.3 g
- Sugars - 3.1 g
- Protein - 16.3 g
- Calcium - 364.9 mg
- Iron - 5.3 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.2 mg