Beef and Barley Soup Recipe

Beef and Barley Soup
Submitted By: Taz


2lbs Beef Round or Chuck Steak - diced
1 16oz Can Diced Tomatoes
1 Large Onion – diced
1 Large Celery Stalk – diced
1 small clove Fresh Garlic - minced
½ Large Green Bell Pepper - diced
2 Cups Carrot - diced
½ Cup Corn - fresh or frozen
½ Cup Green Beans - fresh or frozen
⅔ Cup Hulled Barley
2 Tbs Fresh Parsley - chopped -OR- 1 Tbs Dried Parsley
2 tsp Kosher Salt - or to taste
½ tsp Fresh Basil - chopped -OR- ¾ tsp Dried Basil
4 Cups Beef Broth - can substitute 2 beef bouillon cubes (or 2 tsp granules) and 4 cups water
1 Cup Water
Fresh Ground Black Pepper to taste (apx ½ tsp)

  1. Brown diced beef in a medium skillet over medium-high heat - Drain off fat
  2. Place onion, celery, garlic, bell pepper, carrot, corn, and green beans in the bottom of a slow cooker (Crock Pot®)
  3. Place browned beef over the top of the vegetables
  4. In a medium bowl combine tomatoes, barley, parsley, basil, salt and pepper (and bouillon if using) - Pour mixture over meat and vegetables
  5. Add broth and water - DO NOT STIR
  6. Cover the slow cooker and allow to cook on low for 10-12 hours or on high for 5-6 hours
  7. Give the soup a good stir - Adjust seasoning - Serve hot along with a salad and/or a good 'hunk' of crusty bread

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