Slow-Cooked Beef Barley Soup Recipe
Slow-Cooked Beef Barley Soup Recipe photo by Taste of Home

Slow-Cooked Beef Barley Soup Recipe

Publisher Photo
“My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up…even from him!” Ginny Perkins - Columbiana, Ohio
TOTAL TIME: Prep: 15 min. Cook: 9 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 9 hours
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds beef stew meat
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 cup sliced fresh carrots
  • 1/2 cup chopped green pepper
  • 4 cups beef broth
  • 2 cups water
  • 1 cup spaghetti sauce
  • 2/3 cup medium pearl barley
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons salt
  • 1-1/2 teaspoons dried basil
  • 3/4 teaspoon pepper

Nutritional Facts

1-1/4 cups equals 259 calories, 9 g fat (3 g saturated fat), 54 mg cholesterol, 1,316 mg sodium, 23 g carbohydrate, 5 g fiber, 21 g protein.

Directions

  1. In a large skillet, brown meat in oil over medium heat; drain.
  2. Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings.
  3. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat. Yield: 8 servings (2-1/2 quarts).
Originally published as Beef Barley Soup in Simple & Delicious March/April 2009, p64

Nutritional Facts

1-1/4 cups equals 259 calories, 9 g fat (3 g saturated fat), 54 mg cholesterol, 1,316 mg sodium, 23 g carbohydrate, 5 g fiber, 21 g protein.

Reviews for Slow-Cooked Beef Barley Soup

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 29, 2014

"Good flavor in this easy to make soup. I added some frozen green beans and corn that I had on hand too."

MY REVIEW
Reviewed Mar. 29, 2014

"****"

MY REVIEW
Reviewed Jan. 14, 2013

"Really good on a cold winter's night! Love a great low-cal soup that has meat in it!"

MY REVIEW
Reviewed Jan. 6, 2013

"Easy! I ended up cooking on high for about 4 hours and then low for 3 and it turned out great. Served with garlic bread."

MY REVIEW
Reviewed Mar. 27, 2012

"Just to add to my last comment, this soup freezes beautifully. Wow! Yalk about comfort food - it's delicious."

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