Vegetable-Beef Barley Soup (Crock Pot)

PaulaG's Note:

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 10

• 1 ½ lbs lean stewing beef
• ½ cup bell pepper , chopped
• 1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
• ¾ cup chopped onion
• 2⁄3; cup uncooked barley
• 2 ½ cups water
• 1 teaspoon salt
• ½ teaspoon dried thyme leaves
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• 2 teaspoons beef bouillon
• 2 (14 ½ ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce

Directions:

1. Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
2. Mix all ingredients in 3 1/2- to 6-quart crock pot.
3. Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

Reviews

[Kittencalskitchen]

I chose this for the ZWT game, it's a wonderful hearty soup with lots of flavor, I made mine on top of the stove and sauteed onions and garlic before adding in the other ingredients, I used beef broth in place of water and omitted the boulllon cubes, thanks for sharing Paula!...Kitten

[um-um-good]

I truly enjoyed this recipe!!! Up until this point I've had a hard time finding a really good crockpot soup. This one was great. The flavour was really good!! I used ground beef & fried the onions & beef before putting it in the crockpot with all the other ingrediants. For vegies, I used frozen peas & corn. Cut up fresh carrots & parsley. Next time I'll add finely chopped potatoes & some kale chopped fine as well. DELICIOUS!!! Done in exactly 8 hours....We loved it.

[faith58]

Made this and the family loved it. I used 2 pounds of beef stew and used a red pepper instead of the green. I did add a touch of basil and it was a great vegetable soup on a chilly day. Thanks paula for a great soup recipe that will be used again. :)