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Beef Barley Soup Recipe
Beef and Barley Soup
This is a warm and tender slow cooker beef barley soup recipe.
Barley has almost 30% more fiber than any of our other featured whole grains.
Fiber plays and important role in reducing irregularity and high cholesterol.
Beef and Barley Soup Recipe
Ingredients (Serves 10)
3 pounds beef chuck roast, cubed
2 tablespoons oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
6 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1/8 teaspoon (or a pinch) dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Worcestershire sauce (optional)
1 (28 ounce) can diced tomatoes
1 bay leaf
1 cup whole barley (or pearled)
Salt to taste
Ground black pepper to taste
Directions
In a slow cooker or crockpot combine all the ingredients EXCEPT the bay leaf and barley. Slow cook for 9 hours.
Add bay leaf and barley. Let cook for another hour. We hope you enjoy this beef barley stew recipe.
Substitutions and Additions
Consider chopping up some fresh parsley and adding it to this beef barley vegetable soup just before serving it.
For added health without compromising flavor, Versagrain can be substituted for the barley
in this vegetable beef barley soup recipe.
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Beef Barley Soup
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