Vegetable Beef Barley Soup

By marmar

In addition to the 3 cups of water, I added a can of beef broth because the soup was way too thick otherwise.

I also picked up a chuck roast and cut it up into cubes. The chuck roast is cheaper than the stew meat.

Ingredients

• 1 tsp. seasoned salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 1/2 lbs. beef stew meat, cut into 1" cubes
• 2 tbsp. canola oil
• 3 cups water
• 3 medium potatoes, peeled and cubed
• 1 cup sliced fresh carrots
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 tsp. beef bouillon granules
• 1 can (15 1//4 oz.) whole kernel corn, drained
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 can (8 1/2 oz) peas, drained
• 1 cup tomato juice
• 3/4 cup medium pearl barley
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation

Step 1

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.

Transer to a 5 or 6 qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 3 to 4 hours or until meat and vegetables are almost tender.

Add corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.