Slow
Cooker Beef Barley Soup
Submitted by:
Robin |
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Prep
Time: approx.
10 Minutes
Cook Time:
approx. 8
Hours |
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" A
slow cooker makes this the easiest recipe ever. It has become a
regular family favorite. So much so, that I was requested to
bring it to Christmas Eve dinner. I usually use leftover
boneless beef short ribs. "
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| Ingredients |
- 1
1/2 pounds boneless lean beef, cubed
- 3 tablespoons vegetable
oil
- 1 teaspoon salt
- 1 teaspoon ground
black pepper
- 2 teaspoons garlic
powder
- 3 (10.5
ounce) cans beef broth
- 6 cups water
- 4 stalks celery,
chopped
- 6 carrots,
chopped
- 6 green
onions, chopped
- 1/2 cup chopped
fresh parsley
- 1 cup barley
- 1 teaspoon dried
thyme
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| Directions |
| 1 |
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In
a skillet over medium heat, saute the beef in the oil for 5
minutes, or until browned. Stir in the salt, pepper and garlic
powder and place seasoned meat in a slow cooker. Add a little
water to the skillet and stir to pick up the browned bits. Add to
the slow cooker.
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| 2 |
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Add
the broth, water, celery, carrots, green onions, parsley and
barley. Cover and cook on low setting for 6 to 8 hours, or until
the vegetables and barley are tender. Add the thyme just before
serving.
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| Makes
10 to 12 servings
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Nutrition
at a glance
Servings
Per Recipe: 11 |
amount
per serving |
| Calories |
275 |
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| Protein |
15g |
| Total
Fat |
16g |
| Sodium |
455mg |
| Cholesterol |
41mg |
| Carbohydrates |
18g |
| Fiber |
5g |
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