BEEF BARLEY SOUP IN THE SLOW COOKER

Beef Barley Soup in the Slow Cooker image

Perfect comfort soup in a bowl. A great way to use up any leftover beef from Sunday roast, or that piece of steak.

Provided by Sageca

Time 9h20m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon oil
1 cup chopped onion
2 teaspoons finely chopped garlic
1 cup chopped mixed mushrooms
2 celery ribs, chopped
2 medium carrots, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked pearl barley
10 cups beef broth
1/2 teaspoon Worcestershire sauce
1 tablespoon beef powder bouillon
1 tablespoon chicken powder bouillon
1/4 teaspoon marmite
2 tablespoons tomato paste
1 cup green giant* frozen mixed vegetables
1 cup shredded cooked beef

Steps:

•Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.
•Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.
•Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.
•Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.

Nutrition Facts : Calories 122.3, Fat 1.4, SaturatedFat 0.4, Sodium 1072.9, Carbohydrate 22.5, Fiber 4.9, Sugar 2, Protein 6

*** Explore more Beef Barley Soup In The Slow Cooker Recipes »

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