Slow Cooker Beef & Barley Soup |
The deliciously nutty flavour of barley suffuses this hearty slow cooker soup, perfect for family dinners on crisp fall evenings.
Ingredients
- Water 5 cups/1.25 L
- Cans of condensed beef broth 2/(10 oz., 284 mL, each)
- Can of sliced mushrooms, drained 10 oz./284 mL
- Chopped onion 1 cup/250 mL
- Chopped carrot 1 cup/250 mL
- Can of tomato sauce 7 1/2 oz./213 mL
- Pearl barley 1/2 cup/125mL
- 2 bay leaves
- Dried thyme 1 tsp./5mL
- Salt 1/4 tsp./1mL
- Pepper 1/8 tsp./0.5 mL
- Beef stew meat, cut into 1/2 inch(12mm) pieces 1 lb./454 g
- Frozen peas 1 cup/250 mL
- Chopped fresh parsley (or 3/4 tsp., 4mL, flakes) 1 tbsp./15 mL
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).
Nutritional info: 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.
Reprinted from Slow Cooker Dinners © Company's Coming Publishing Limited (2005). For more great recipes, visit www.companyscoming.com.
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Tracy Keleher | January 15, 2009 at 12:45 pm - §
This soup is yummy and since I'm dieting, it's also healthy! I added a little extra barley (1 tablespoon) for a thicker broth and served it as a meal. My husband and two sons loved it. My daughter didn't but I'm not surprised since she isn't a barley lover. This dish would be great for toddlers!
Lisa | September 22, 2011 at 11:21 am - §
This looks great - and sounds super easy. We'll try it tomorrow.