Slow Cooker Beef & Barley Soup

Slow Cooker Dinners Companys Coming (2005) ChaptersIndigo.ca Amazon.ca Quick to assemble in the morning—ready when the family arrives in the evening.
Photo by Sylvie G.
Adapted from canadianparents.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from canadianparents.com

Ingredients

  • 5

    * 5 cups/1.25 L water

  • 2

    * 2/(10oz, 284 ml)Cans of condensed beef broth

  • 10

    * 10oz/284ml Can of sliced mushrooms, drained

  • 1

    * 1 cup/250ml Chopped onion

  • 1

    * 1 cup Chopped carrot

  • 7 1/2

    * 7 1/2oz/213ml Can of tomato sauce

  • 1/2

    * 1/2 cup Pearl barley

  • 2

    * 2 Bay leaves

  • 1

    * 1 tsp/5ml Dried thyme

  • 1/4

    * 1/4 tsp Salt

  • 1/8

    * 1/8 tsp Pepper

  • 1

    * 1 lb/454 g Beef stew meat, cut into 1/2 inch(12 mm)

  • 1

    * 1 cup Frozen peas

  • 1

    * 1 tbsp Chopped fresh parsley (or 3/4 tsp., 4 mL, flakes)

Directions

1. Combine first 12 ingredients in 4 to 5 quart (4 to 5 L) slow cooker. Cover. 2. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove and discard bay leaves. 3. Add peas and parsley. Stir well. Cover. Cook on High for 3 to 5 minutes until peas are heated through. Makes about 12 cups (3 L). 1 cup (250 mL): 132 Calories; 3.7 g Total Fat (1.5 g Mono, 0.3 g Poly, 1.5 g Sat); 21 mg Cholesterol; 13 g Carbohydrate; 2 g Fibre; 12 g Protein; 571 mg Sodium Make Ahead: The night before, combine first 11 ingredients in slow cooker liner. Cover. Chill overnight. Cut up beef. Chill overnight in covered bowl. Assemble and cook as directed.

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