Vegetable Beef Barley Soup Recipe

Vegetable Beef Barley Soup Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Vegetable Beef Barley Soup Recipe

Prep: 45 min. Cook: 7 hours

Yield: 8 Servings

45 420 465

Ingredients

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

Directions

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

Nutritional Facts 1-1/3 cups equals 364 calories, 10 g fat (3 g saturated fat), 53 mg cholesterol, 852 mg sodium, 44 g carbohydrate, 8 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.

Originally published as Vegetable Beef Barley Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p62