TOMATO BEEF BARLEY SOUP

Tomato Beef Barley Soup image

When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida

Provided by Taste of Home

Categories Lunch

Time 7h20m

Yield 8 servings (2-1/2 quarts)

Number Of Ingredients 11

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Ingredients

1 pound ground beef
1 medium onion, finely chopped
1/2 medium head cabbage, coarsely shredded (about 5 cups)
1 large carrot, chopped
1-1/4 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) beef broth
2 cans (8 ounces each) roasted garlic tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn (about 10 ounces), thawed
1/2 cup medium pearl barley

Steps:

In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.