Slow-Cooked Beef Barley Soup
“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
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
Reviews
Made as is. A very thick soup. I feel like the barley cooked too long and was too soft and mushy. I like the Vegetable Beef Barley Soup (slow cooker also) better than this.
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Excellent soup and easy to make. Will put it in my very favorites cook book!
Soup was very good. Will make it the next time. But I will go easy on the spices. It was delicious with corn bread. Will spray the Crock pot with pam spray first to keep the ingredients from sticking to the sides.
Good flavor in this easy to make soup. I added some frozen green beans and corn that I had on hand too.
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Really good on a cold winter's night! Love a great low-cal soup that has meat in it!
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.
Just to add to my last comment, this soup freezes beautifully. Wow! Yalk about comfort food - it's delicious.