Vegetable Beef Barley Soup Crock Pot Recipes

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BEEF BARLEY VEGETABLE SOUP

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Provided by MARGOC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 5h50m

Yield 10

Number Of Ingredients 15



Beef Barley Vegetable Soup image

Steps:

  • In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
  • Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

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.

Provided by PaulaG

Categories     Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13



Vegetable-Beef Barley Soup (Crock Pot) image

Steps:

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

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

VEGETABLE BEEF BARLEY SOUP

The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 7h45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 17



Vegetable Beef Barley Soup image

Steps:

  • In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges

1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
3/4 cup medium pearl barley
1/2 teaspoon salt

CROCK POT VEGETABLE BARLEY SOUP

This is an easy recipe from Better Homes & Gardens that my husband and I enjoy with a nice crusty bread. It is very low in calories and is great for dieters, or those with restricted diets.

Provided by Maureen in MA

Categories     Vegetable

Time 5h10m

Yield 5 side-dish servings, 5 serving(s)

Number Of Ingredients 13



Crock Pot Vegetable Barley Soup image

Steps:

  • In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours.

Nutrition Facts : Calories 136.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.2, Sodium 574.7, Carbohydrate 28.3, Fiber 7.7, Sugar 6.9, Protein 6

3 cups water
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) package frozen mixed vegetables
1 medium zucchini, quartered lengthwise and sliced
2 stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 ounces tomato sauce (about 1/2 cup)
1/3 cup barley
4 teaspoons chicken bouillon granules
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1 dash ground red pepper

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h25m

Yield 10

Number Of Ingredients 16



Slow-Cooker Vegetable Soup with Barley image

Steps:

  • In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  • Cover; cook on Low setting 6 to 8 hours.
  • About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g

1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups frozen corn (from 1-lb bag)
1 1/2 cups frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

SLOW COOKER BEEF BARLEY SOUP

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13



Slow Cooker Beef Barley Soup image

Steps:

  • In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
  • Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Provided by pecagirl27

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12



Kelly's Slow Cooker Beef, Mushroom, and Barley Soup image

Steps:

  • Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  • Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  • Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  • Remove and discard the bay leaves to serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½ onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

CROCK POT GARDEN VEGETABLE SOUP

Come home to a delicious medley of vitamin rich fresh vegetables simmered in a tomato based broth. Your family will thank you. Serve with crusty whole wheat dinner rolls.

Provided by Pastryismybiz

Categories     Clear Soup

Time 20m

Yield 10 serving(s)

Number Of Ingredients 12



Crock Pot Garden Vegetable Soup image

Steps:

  • Dice all vegetables into bite size pieces.
  • Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
  • Pour the broth and diced tomatoes over vegetables. Salt to taste.
  • Cook on high for 5 hours or until vegetables are tender.
  • Serve with whole wheat dinner rolls.

Nutrition Facts : Calories 155.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.4, Sodium 438.9, Carbohydrate 29.1, Fiber 5.4, Sugar 8.2, Protein 4.3

2 tablespoons unfiltered extra virgin olive oil
1 large organic onion
2 fresh organic garlic cloves
2 cups fresh green beans, trimmed
2 medium organic zucchini
2 large organic carrots
3 medium potatoes
2 tablespoons fresh oregano
1 (14 ounce) can organic vegetable broth
3 (14 1/2 ounce) cans organic diced tomatoes, undrained
sea salt
1 whole wheat dinner roll

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12



Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

Steps:

  • Preheat oven 450 degrees.
  • Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
  • Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
  • On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
  • Transfer beef and veggies to a 5 or 6 quart slow cooker.
  • Add bay leaves, garlic, salt and pepper.
  • Pour broth and water over beef and veggies.
  • Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
  • Discard the bay leaves and garlic.
  • Stir in parsley.

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

BEEF BARLEY VEGGY SOUP - CROCK POT

Make and share this Beef Barley Veggy Soup - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 9h20m

Yield 10-12 serving(s)

Number Of Ingredients 15



Beef Barley Veggy Soup - Crock Pot image

Steps:

  • 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.

Nutrition Facts : Calories 179, Fat 3.6, SaturatedFat 1.4, Cholesterol 43.5, Sodium 721.9, Carbohydrate 19.4, Fiber 4.1, Sugar 2.9, Protein 19

1 1/2 lbs beef stew meat
1 cup green beans, sliced in half
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh frozen corn kernels or 2/3 cup fresh frozen corn kernels
1 cup chopped celery
1 cup bias sliced carrot
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 small bell pepper, chopped
2 (14 1/2 ounce) cans ready-to-serve beef broth
2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
1 (8 ounce) can tomato sauce

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Grandma's Applesauce Bread_image Grandma's Applesauce Bread

Spiced Tea_image Spiced Tea

Fresh Balsamic Chicken Salad_image Fresh Balsamic Chicken Salad

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