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Vegetable-Beef Barley Soup (Crock Pot)
At a Glance
- Prep
- 20 min
- Cook
- 8 hrs
- Total
- 8 hrs 20 min
- Servings
- 10 servings
Categories
- Main Course
- Soup
- Slow cooker
- Easy
- Slow Cooker
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Calories
145
per serving
1450 for selected servings
Fat
4.8g
per serving
48g for selected servings
Sugar
1.8g
per serving
18g for selected servings
Protein
15.5g
per serving
155g for selected servings
Carbohydrates
10.5g
per serving
105g for selected servings
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
A slow-cooker soup with lean stewing beef, mixed vegetables, bell pepper, and barley.
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Equipment
Slow cooker, knife, cutting board, measuring cup
Ingredients
- 1 1/2 lbs lean stewing beef
- 1/2 cup chopped bell pepper
- 1 (16 ounce) package frozen mixed vegetables, such as gumbo blend
- Barley
Instructions
Place the stewing beef, chopped bell pepper, frozen mixed vegetables, and barley in a slow cooker.
Add enough cooking liquid to make a soup consistency.
Cover and cook on low until the beef is tender and the barley is cooked, about 8 hours.
Stir before serving.
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