Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.
Preparation Details
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 10
Ingredients
- 1 ½ pounds cubed beef stew meat
- 2 (14.5 ounce) cans diced tomatoes with garlic
- 1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
- 2 large potatoes, diced
- 1 (8 ounce) can tomato sauce
- 1 cup sliced carrot
- ¾ cup barley
- ¾ cup chopped onion
- ¾ cup frozen green beans, cut into 1-inch pieces
- ⅔ cup frozen whole kernel corn
- ½ cup chopped bell pepper
- ½ cup chopped celery
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried parsley
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried basil
- 2 beef bouillon cubes
- 2 bay leaves
- sea salt and ground black pepper to taste
- 2 cups sliced fresh mushrooms
Steps
- Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
- Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
