Vegetable-Beef Barley Soup (Crock Pot) Recipe #99870
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.
by PaulaG
½ day | 20 min prep
SERVES 10
- 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
- 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.
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5 stars