BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
BEEF AND BARLEY SOUP
All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 4h
Yield Makes 9 1/2 cups
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
- Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.
- Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
- Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
- Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.
Nutrition Facts : Calories 292 g, Cholesterol 33 g, Fiber 6 g, Protein 24 g, SaturatedFat 2 g, Sodium 395 g
CROCK POT BEEF BARLEY SOUP
This Crock Pot Beef Barley Soup is super easy and delicious!
Provided by Cris
Categories Soup
Time 8h15m
Number Of Ingredients 10
Steps:
- Over medium heat, cook your ground beef, onion and celery, drain
- Put your beef mixture in your crock pot
- Add your remaining ingredients and stir
- Cover and cook on low for 8 hours
- Remove the bay leaf just before serving
SLOW-COOKER BEEF AND BARLEY SOUP
Cook up something with stick-to-your-ribs substance when the weather turns cold: This beef and barley slow-cooker stew, packed with veggies, tender beef, and soft barley is your new go-to comfort food soup. Set your slow-cooker on low in the morning and by evening, dinner is served.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
- Cover; cook on Low heat setting 9 to 10 hours.
- Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 5 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g
BEEF BARLEY SOUP
This soup is lovingly simmered on the stove or in the crock pot to produce the richest Beef Barley Soup recipe I've ever tasted. Shredded carrots and potatoes give it a fabulous, thick texture.
Provided by Karen
Categories Main Course
Time 3h15m
Number Of Ingredients 11
Steps:
- Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
- When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
- Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
- When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
- Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
- When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
- Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.
Nutrition Facts : ServingSize 1 bowl, Calories 345 kcal, Carbohydrate 34 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 70 mg, Sodium 574 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 6 g
SLOW-COOKED BEEF BARLEY SOUP
"My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up...even from him!" Ginny Perkins - Columbiana, Ohio
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.
Nutrition Facts : Calories 259 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 1316mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.
CROCK POT BEEF BARLEY SOUP
This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family just loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time.
Provided by Chippie1
Categories One Dish Meal
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Layer in crock pot.
- Vegetables and meat.
- Barley, beef broth, and spices.
- Cover with water.
- DO NOT STIR.
- Cook on low 10 hours; high 6 hours, or combination of above.
SLOW-COOKER BEEF AND BARLEY
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
- Photograph by Antonis Achilleos
INSTANT POT® BEEF AND BARLEY SOUP
Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- Generously season beef with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
- Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g
CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg
BEEF AND BARLEY SOUP (CROCK POT)
This was an easy and delicious weeknight supper which was changed slightly for my family's tastes from a recipe from the local newspaper (which was adapted from Slow & Easy Recipes) Edited recipe per a review stating what to do with the beef.
Provided by ellie_
Categories Vegetable
Time 11h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor puree tomatoes.
- In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
- Stir in wine.
- Put mixture in crock pot.
- Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
- Season with salt and pepper.
- Cook on low for 9-11 hours.
- Stir in parsley.
CROCKPOT BEEF BARLEY SOUP
Crockpot beef barley soup is a filling meal perfect for hearty appetites. Lots of tender beef, potatoes and vegetables make this a tasty meal that is easy.
Provided by Eating on a Dime
Categories Soup
Time 8h10m
Number Of Ingredients 11
Steps:
- Add all the ingredients except for the barley to the crock pot.
- Cover crock pot with lid, and cook on low for 8-10 hours.
- Add the barley to the crock pot for the last 30 minutes of the cook time.
- Serve and Enjoy!
Nutrition Facts : Calories 283 kcal, Carbohydrate 28 g, Protein 30 g, Fat 5 g, SaturatedFat 2 g, Sodium 1036 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
SLOW COOKER BEEF-AND-BARLEY STEW
Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew. Go with hulled, whole-grain barley here, and skip quick-cooking pearled barley; the latter isn't whole-grain, and it will cook to mush over the long simmering time. If you can't find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This is a great option for freezing, as it thaws and reheats beautifully.
Provided by Ann Taylor Pittman
Time 8h25m
Yield Serves 8 (serving size: about 1 1/4 cups)
Number Of Ingredients 14
Steps:
- Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.
Nutrition Facts : Calories 308, Carbohydrate 28 g, Cholesterol 73 mg, Fat 9.2 g, Fiber 6 g, Protein 30 g, SaturatedFat 2.7 g, Sodium 569 mg, Sugar 5 g
BEEF BARLEY VEGGY SOUP - CROCK POT
Make and share this Beef Barley Veggy Soup - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 9h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients in 4-5 quart crock pot slow cooker.
- Cover and cook on low setting 8-9 hours or until veggies and barley are tender.
Nutrition Facts : Calories 179, Fat 3.6, SaturatedFat 1.4, Cholesterol 43.5, Sodium 721.9, Carbohydrate 19.4, Fiber 4.1, Sugar 2.9, Protein 19
CROCKPOT BEEF BARLEY SOUP
This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!
Provided by The Chunky Chef
Categories Entree Main Course
Time 6h15m
Number Of Ingredients 15
Steps:
- If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
- Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.
Nutrition Facts : Calories 378 kcal, ServingSize 1 serving
CROCK POT BEEF BARLEY SOUP
Make and share this Crock Pot Beef Barley Soup recipe from Food.com.
Provided by Kanzeda
Categories Grains
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
- Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
Nutrition Facts : Calories 305.9, Fat 15.7, SaturatedFat 6.3, Cholesterol 50.6, Sodium 1240.3, Carbohydrate 21.2, Fiber 5, Sugar 2.1, Protein 19.9
CROCK POT BEEF BARLEY SOUP
This hearty beef barley soup recipe has chunks of tender beef and vegetable with plump and tender barley. This easy comfort food only needs a few minutes of preparation, and your slow cooker will do the rest.
Provided by Dan Mikesell AKA DrDan
Categories Soup, Slow Cooker
Time 8h20m
Number Of Ingredients 12
Steps:
- Start with about 1 pound of chuck roast. Trim and cut into bite-size pieces. Store-bought stew meat will be fine also.
- Optional browning: Heat 1 tablespoon oil in a large pan over medium-high heat. Add the beef to brown for about 5 minutes. Add 1-2 cloves of crushed garlic for the last minute of browning.
- Dice 2 ribs of celery, 1 medium potato, 1 1/2 carrots, and one medium onion. Add to a 3 1/2 quart or larger crock pot.
- Add 3 tablespoons tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 cup uncooked rinsed barley. Finally, add 4-5 cups beef broth.
- Cook on low for 8 hours or high for 4-5 hours.
Nutrition Facts : Calories 239 kcal, Carbohydrate 23 g, Protein 20 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 495 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
CROCK POT BEEF AND BARLEY SOUP
I wanted a soup without any tomato in it for a very picky student who will not eat ANYTHING with tomato in it. This turned out to be a favorite!
Provided by Happy Harry 2
Categories Steak
Time 4h25m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- All ingredients except the barley can go directly into the crock pot.
- Cook on high 4-5 hours or low 6-7 hours.
- Add barley last hour.
- Add more water if needed.
- Don't forget to remove bay leaves before serving!
- * I brown my meat first but that is a personal preference. I also trim every bit of fat that I can see the keep the calorie count down.
- ** I use a homemade beef broth that is low sodium.
Nutrition Facts : Calories 634.7, Fat 20.7, SaturatedFat 8, Cholesterol 124.2, Sodium 743.5, Carbohydrate 68.9, Fiber 13.4, Sugar 5.6, Protein 43.7
SLOW COOKER BEEF BARLEY SOUP
A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.
Provided by HCHImCBb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h10m
Yield 10
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
- Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g
BEEF AND BARLEY STEW WITH MUSHROOMS
Crock Pot beef and barley soup with mushrooms is my new favorite soup to make this winter. This soup is full of onion, celery, and garlic and then lots of mushrooms and of course stew meat all made heartier with barley.
Provided by Leah @ Beyer Beware
Time 6h15m
Number Of Ingredients 11
Steps:
- Get the cast iron skillet hot with several tablespoons of butter in it. Then add the rough chopped onions, diced celery, and minced garlic to the pan. After the onions have started to just turn brown, top the vegetables off with the sliced mushrooms.
- Stir the vegetables to combine and continue to sauté. While they sauté, turn the crock pot unto low and dump the can of French onion soup into the crock pot. Continue to stir the vegetables.
- Dump the vegetables into the crock pot with the French onion soup and stir into the liquid.
- In the same pan add a few more tablespoons of butter. Season the beef stew meat with the blend and then add the beef to the cast iron pan. Continue to brown the beef. When the beef is browned on all sides, stir in the beef base into the beef in the pan.
- In the crock pot, add the barley to the vegetables. Rinse the barley before adding to the crock pot. Stir the barley into the mixture. Then top off with the beef stew meat. Stir the beef into the mixture and then pour water into the crock pot so the ingredients are all submerged.
- Cook on low for at least four hours and no more than eight hours.
Nutrition Facts : Calories 323 kcal, Carbohydrate 24 g, Protein 30 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 85 mg, Sodium 998 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
BEEF BARLEY SOUP
Beef Barley Soup Recipe - such a hearty and comforting soup. Make in the crock pot, Instant Pot or even on the stove top for a great dinner any night of the week.
Provided by Erin S
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Season stew meat with salt and pepper. Heat oil over medium high heat (or in the saute setting of an instant pot). Brown meat for 3-4 minutes.
- Remove from pan. Add onions and carrots, saute until tender. Add garlic and cook for 1 minute until fragrant.
- Add the browned meat and sauteed vegetables into the bottom of a slow cooker. Mix in broth, bay leaves, thyme and barley. Cover and cook on low for 6-7 hours.
- Remove bay leaves and any thyme stems. Season with salt and pepper to taste.
- Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Cook on the soup setting for 25 minutes.
- Remove bay leaves and any thyme stems. Season with salt and pepper to taste.
- Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Bring to a boil and simmer for 45 minutes until meat is tender and barley is cooked.
- Remove bay leaves and any thyme stems. Season with salt and pepper to taste.
Nutrition Facts : Calories 360 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1060 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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