Best Vegetable Beef Barley Soup Crock Pot Recipes

Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

Preheat oven 450 degrees.
Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
Transfer beef and veggies to a 5 or 6 quart slow cooker.
Add bay leaves, garlic, salt and pepper.
Pour broth and water over beef and veggies.
Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
Discard the bay leaves and garlic.
Stir in parsley.

Vegetable-Beef Barley Soup (Crock Pot) image

Provided by PaulaG

Categories Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.