Best 2 Vegetable Beef Barley Soup Crock Pot Recipes

**Vegetable Beef Barley Soup (Crock Pot)**

This hearty and comforting soup is perfect for a cold winter day. It's packed with vegetables, beef, and barley, and is simmered to perfection in a crock pot. The best part is that it's easy to make - just throw all of the ingredients in the crock pot and let it cook on low for 8-10 hours. By the time you get home from work or school, you'll have a delicious and nutritious meal waiting for you.

This recipe is also very versatile. You can add or remove vegetables as you like, and you can use different types of beef. You can also use chicken or turkey instead of beef, or make it vegetarian by omitting the meat altogether. There are also instructions for making this soup in an Instant Pot or on the stovetop, so you can choose the method that works best for you.

In addition to the classic vegetable beef barley soup recipe, this article also includes recipes for:

- Slow Cooker Chicken Noodle Soup
- Instant Pot Turkey Chili
- One-Pot Vegetarian Chili
- Creamy Potato Soup
- Crock Pot Ham and Bean Soup

So whether you're looking for a classic comfort food recipe or something new and exciting, you're sure to find something you'll love in this collection of soup recipes.

Let's cook with our recipes!

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Vegetable-Beef Barley Soup (Crock Pot) image

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

Provided by PaulaG

Categories Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

Preheat oven 450 degrees.
Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
Transfer beef and veggies to a 5 or 6 quart slow cooker.
Add bay leaves, garlic, salt and pepper.
Pour broth and water over beef and veggies.
Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
Discard the bay leaves and garlic.
Stir in parsley.

Tips:

For a thicker soup, add more barley or use quick-cooking barley, which cooks in about 30 minutes.
To make the soup ahead of time, cook the soup according to the recipe and let it cool completely. Then, transfer the soup to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
To make the soup in a slow cooker, combine all of the ingredients in the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Serve the soup with a side of crusty bread, crackers, or a salad.

Conclusion:

Vegetable beef barley soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. This soup is also a good source of protein, fiber, and vitamins. So next time you're looking for a delicious and healthy soup, give this vegetable beef barley soup a try. You won't be disappointed!