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  • Fresh Vegetable Beef Barley Soup

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    Fresh Vegetable Beef Barley Soup
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb beef stew meat *see Note 1
    • 1/2 c. bell pepper
    • 3/4 c. green beans 1" pcs *See Note 2
    • 3/4 c. minced onion
    • 2/3 c. uncooked pearl barley
    • 2/3 c. corn kernels frzn *see Note 2
    • 1 1/2 c. water
    • 1 tsp salt or possibly to taste * see Note 3
    • 1/2 tsp dry thyme Or possibly
    • 1 tsp fresh thyme leaves minced
    • 1/4 tsp pepper
    • 29 ounce ready to eat beef broth (2-14-1/2 ounce. cans)
    • 29 ounce canned tomatoes undrained diced & with garlic *see Note 4
    • 1 c. tomato sauce (1-8 ounce. can)

    Directions

    1. * Note 1 - I browned the beef stew meat prior to putting into crockpot.
    2. * Note 2 - called originally for fresh whole corn kernels & fresh green beans, I used frzn.
    3. * Note 3 - called for 1 tsp. salt, I typed to taste as I am on a low-sodium diet, and I used half and half salt.
    4. * Note 4 - I used 2 cans diced canned tomatoes and added 1/2 tsp. garlic pwdr
    5. MIX all ingredients in 3 1/2 to 6 qt slower cooker.
    6. COVER and cook on low heat setting 8 to 9 hrs ( or possibly high heat setting 4 to 5 hrs) or possibly till vegetables and barley are tender.
    7. Serving Ideas : Serve with herb-flavoured croutons and a little grated Parmesan cheese.

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