Slow Cooker Sunday: Beef & Barley Vegetable Soup

Barley is a versatile whole grain.  It’s nutty flavor and chewy texture work great not only in soup but as a pilaf, salad, or hot breakfast cereal.  Barley is also high in fiber with 3 grams in each cooked 1/2 cup.  Barley’s fiber content is rich in the same soluble fiber as oats which helps lower blood cholesterol levels. More Myplate2yours barley recipes coming soon!

Here is another slow cooker recipe that your family will enjoy.  In my house, it’s picky eater approved!!

1 pound stew meat, cut into bite size pieces

3 carrots, sliced

3 cloves garlic, minced

1 small onion, diced

2 small potatoes, cubed (peeled or unpeeled)

1 can diced tomatoes

1 can corn

1 quart (4 cups) beef or vegetable broth

1 tablespoon dried basil

1 teaspoon salt

1/2 cup pearled barley (uncooked)

1/4-1/2 teaspoon hot pepper sauce

freshly ground pepper

Place the carrots, garlic, onions and potatoes into a 5-6 quart slow cooker.  Add the stew meat, tomatoes, and corn.  Sprinkle with basil and salt.  Pour broth over top.  Cook for 6-8 hours.  At final hour, turn heat to high and add barley*.  When complete, season with hot sauce and freshly ground pepper.

*An alternative to pearled barley is quick-cooking barley that takes 10 minutes to cook.  You can use this faster cooking barley in this recipe, just add it 10-20 minutes before the soup is ready.


4 responses

  1. This was very good! I made it tonight, and everyone ate it. I used a salt free Italian blend called Tuscan Sunset from Penzeys in place of the dried basil. A keeper!

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