I love soups this time of year and while my husband doesn’t mind them, he does want a meal that is still hearty. This is my compromise: vegetable beef barley soup. I tend to follow a loosely scripted recipe that my mom has passed down but this recipe from yummyhealthyeasy.com looks very similar to what I use in my soup. I also tend to keep the vegetables fairly big so that my toddler can eat the soup with his fingers (we’re still working on soup with a spoon). Best thing about this recipe? It’s made in a crockpot!
Slow Cooker Vegetable Beef and Barley Soup
Ingredients:
- 1 Tbsp. olive oil
- 1 lb. beef stew meat
- 10 cups low sodium beef broth
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 3 lbs. potatoes, peeled and cubed
- 1 cup frozen peas
- ½ cup uncooked pearl barley
- 1 ½ tsp. dried rosemary
- 1 ½ tsp. oregano
- 1 ½ tsp. thyme
- 1 ½ tsp. dried parsley
- Salt and pepper to taste
Directions:
In a saucepan, heat oil over medium heat. Add beef and brown. Place in crock pot.
Combine all other ingredients except the frozen peas to the crock pot and cook on low 6-8 hours. In the last 30 minutes (or whenever you get home), add the frozen peas.
That’s it, it’s so easy and is so good! Enjoy!