Slow Cooker Fresh Vegetable Beef Barley Soup Food

SLOW COOKER BEEF BARLEY SOUP

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.

SLOW COOKER VEGETABLE BARLEY SOUP RECIPE

Steps:

• Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
• Cook on LOW until the barley is tender, about 8 hours.
• Stir in the parsley. Serve.

VEGETABLE BEEF BARLEY SOUP

Steps:

• In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

CROCK POT BEEF BARLEY SOUP

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 VEGETABLE SOUP WITH BARLEY

Steps:

• In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
• Cover; cook on Low setting 6 to 8 hours.
• About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

SLOW COOKER BARLEY-BEEF SOUP

Steps:

• 1. In a large skillet, brown the cubed beef in hot oil. Drain off fat.
• 2. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaf.

CROCKPOT BEEF BARLEY SOUP

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.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
• Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
• TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.

VEGETABLE BARLEY SOUP

Steps:

• Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
• Combine all ingredients in a 6qt slow cooker.
• Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
• Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.

TOMATO BEEF BARLEY SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP

Steps:

• Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
• Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

THE BEST BEEF AND BARLEY SOUP

Steps:

• In a large pot over medium-high heat, heat olive oil. Add beef stew meat and season with salt and pepper. Sear until all sides are browned, about 8-10 minutes
• Add in diced onion, minced garlic, and tomato paste, and cook 4-5 minutes, until fragrant.
• Pour in the beef broth, dry red wine, and Worcestershire sauce to deglaze the pan. Add red potatoes, carrots, and celery. Season with bay leaves, sprigs of thyme and rosemary, sugar, parsley, paprika, and oregano.
• Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 60 minutes.
• Add in the barley and let cook for another 60 minutes, stirring occasionally.
• Remove thyme sprigs and bay leaves before serving.
• Season with more salt and pepper to taste. Serve hot.

SLOW COOKER BEEF AND BARLEY SOUP

Steps:

• 1. Heat in oil in large skillet. Add beef and onion and cook until meat is browned and onions are tender.
• 2. add a can of beef broth and cook for a minute or two until smooth.
• 3. Pour beef and onion mixture into slow cooker. Add vegetables and remaining broth.
• 4. Cook on high for 4 hours. Add quick cooking barley 10 minutes before done. (If using regular barley, add at the beginning of cooking)
• 5. Add salt and pepper to taste.
• 6. Ladle hot soup into bowls and garnish with fresh parsley.

FRESH VEGETABLE-BEEF BARLEY SOUP

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
• Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
• You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
• Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

BEEF BARLEY SOUP

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.