Beef Barley Soup in the Slow Cooker

Beef Barley Soup in the Slow Cooker
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 465.7
  • Total Fat: 22.0 g
  • Cholesterol: 51.0 mg
  • Sodium: 689.1 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 32.2 g

View full nutritional breakdown of Beef Barley Soup in the Slow Cooker calories by ingredient
Submitted by:

Introduction

From "Not Your Mother's Slow Cooker Cookbook"
by Beth Hensperger
From "Not Your Mother's Slow Cooker Cookbook"
by Beth Hensperger

Number of Servings: 8

Ingredients

    3 tbsp olive oil
    1-1/2 lbs for stew, cut into 1/2-to 1-inch cubes
    Salt and freshly ground black pepper to taste
    Garlic powder to taste
    1 medium-size yellow onion, diced
    32 oz carton beef broth
    4 stalks celery, chopped
    4 carrots, cut into 1-inch cubes
    2 medium-size new potatoes, cut into 1-inch cubes
    1/2 cup chopped fresh Italian parsley
    1 cup pearl barley
    1 tsp dried thyme

Directions

In a large skillet over medium-high heat, heat the olive oil, then brown the beef cubes on all sides, about 5 minutes. Season with salt, pepper, and garlic powder.

Coat the inside of the crock with oil. Remove the browned meat from the skillet with a slotted spoon and place in the crock. Cook the onion in the hot skillet until softened, about 5 minutes, stirring a few times. Pour 1-1/4 cup of the broth into the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan; pour into the crock. Add the rest of the broth to the crock, then the vegetables, parsley, barley, and thyme. Cover and cook on low for 7 to 8 hours, until the beef and barley are tender to the bite.

Serving Size: 8

Rate This Recipe