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Vegetable Beef Barley Soup

TOTAL TIME: Prep: 45 min. Cook: 7 hours YIELD: 8 servings (2-3/4 quarts).
The barley helps to make this soup filling and robust. I like to eat vegetable beef barley soup with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri

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
  • 1/4 teaspoon pepper

Directions

  • 1. 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.
  • 2. 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.
  • 3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Nutrition Facts

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

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