Best Crock Pot Fennel And Barley Soup Recipes

CUBED BEEF AND BARLEY SOUP

Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW COOKER BEEF BARLEY SOUP

Slow Cooker Beef Barley Soup image

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.

Provided by HCHImCBb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13

Ingredients

1 ½ 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
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Steps:

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.
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.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

CROCKPOT BEEF BARLEY SOUP

Crockpot Beef Barley Soup image

This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!

Provided by The Chunky Chef

Categories Entree Main Course

Time 6h15m

Number Of Ingredients 15

Ingredients

1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces ((Yukon gold or russets are preferred))
2 carrots, peeled and cut into 1/2 inch pieces
1 medium yellow or sweet onion, peeled and diced
2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
4 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp better than bouillon beef base ((optional but recommended))
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
2 sprigs fresh thyme
2 bay leaves
6 cups beef broth or stock (reduced sodium)
2/3 cup pearl barley

Steps:

If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

Nutrition Facts : Calories 378 kcal, ServingSize 1 serving

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Slow-Cooker Vegetable Soup with Barley image

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 8h25m

Yield 10

Number Of Ingredients 16

Ingredients

1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups frozen corn (from 1-lb bag)
1 1/2 cups frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

Steps:

In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
Cover; cook on Low setting 6 to 8 hours.
About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g

SLOW-COOKER VEGETABLE-BEEF-BARLEY SOUP

Slow-Cooker Vegetable-Beef-Barley Soup image

Reward yourself at the end of the work day with a slow cooker homemade soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h20m

Yield 10

Number Of Ingredients 13

Ingredients

3/4 cup frozen cut green beans (from 1-pound bag)
2/3 cup frozen whole kernel corn (from 1-pound bag)
1 1/2 pounds beef stew meat
1/2 cup chopped bell pepper
1 large onion, chopped (1 cup)
2/3 cup uncooked barley
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 carton (32 ounces) Progresso™ beef flavored broth
2 cans (14.5 ounces each) diced tomatoes with roasted garlic, undrained
1 can (8 ounces) tomato sauce

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in cooker.
Cover and cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 205, Carbohydrate 19 g, Cholesterol 40 mg, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg

BEEF BARLEY VEGETABLE SOUP

Beef Barley Vegetable Soup image

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Provided by MARGOC

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 5h50m

Yield 10

Number Of Ingredients 15

Ingredients

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Steps:

In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g

CROCK POT FENNEL AND BARLEY SOUP

Crock Pot Fennel and Barley Soup image

Hot and humid monsoon season in Tucson means time to cook in the crock pot! I found this in BHG's "Crockery Cooking," and I am making it tomorrow! Great low-cal recipe at only 1 weight watcher point per serving.

Provided by Carianne

Categories Grains

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 medium fennel bulbs, trimmed and chopped
2 medium zucchini, chopped
1 large onion, chopped
1/2 cup barley
2 garlic cloves, minced or pressed
1 tablespoon fennel head, snipped
1/4 teaspoon black pepper
4 cups low-sodium V8 juice
2 cups water
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth

Steps:

Toss everything in your crock pot.
cook on Low for 8- 10 hours or High for 4 to 5 hours.

Nutrition Facts : Calories 102.6, Fat 0.7, SaturatedFat 0.1, Sodium 123.1, Carbohydrate 21.8, Fiber 5.6, Sugar 6.7, Protein 3.7

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