Vegetable Beef Barley Soup Recipe

By lcj51

TOTAL TIME: Prep: 45 min. Cook: 7 hours YIELD:8 servings
Nutritional Facts

1-1/3 cups: 364 calories, 10g fat (3g saturated fat), 53mg cholesterol, 852mg sodium, 44g carbohydrate (8g sugars, 8g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.

Ingredients

• Ingredients
• 1 teaspoon season salt (I didn't add)
• 1 teaspoon onion powder (I didn't add)
• 1 teaspoon garlic powder (I didn't add)
• 1 pound beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil (I didn't add)
• 3 cups water
• 3 medium potatoes, peeled and diced
• 1 cup sliced fresh carrots
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 teaspoon beef base (I use Better Than Bouillon)
• 1 can (15-1/4 ounces) whole kernel corn, drained (I use frozen corn)
• 1 can (14-1/2 ounces) diced tomatoes, undrained (I used my own canned tomatoes for diced and the juice)
• 1 cup tomato juice
• 1 can (8-1/2 ounces) peas, drained
• 3/4 cup medium pearl barley
• 1 teaspoon salt

Details

Preparation time 45mins

Preparation

Step 1


Directions
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. I pressure cooked my beef but going to try this next time.
2. 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.
3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender. Yield: 8 servings (2-3/4 quarts). Really good the way I made it. I will update when I try it not changed.




































































































































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