Beef Barley Vegetable Soup Lots of Free Recipes

Beef Barley Vegetable Soup for the Crock Pot

Ingredients:

1 pound ground beef
1 can diced tomatoes, undrained
3 cups beef broth
2 Tablespoons tomato paste
3 medium potatoes, peeled and cubed
1 medium onion, diced
3 celery ribs, sliced
2 carrots, sliced
2 cups cabbage, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 cup quick cooking barley
1 can navy beans, undrained
2 cups frozen mixed vegetables

Directions:

Brown beef in skillet and drain off the fat. Place beef in a slow cooker with next 12 ingredients adding salt and pepper to beef and vegetables. Cover and cook on high for 4 hours. Add remaining ingredients and cook on high 2 hours longer until vegetables and barley are tender adding more liquid as needed. Serve with fresh baked bread.

This is a thick soup that my Grandfather called a "Stoup" because it is thinner than a stew but thicker than a soup. You could cut the vegetables in larger chunks, thicken it before serving, and just call it a stew.

Submitted By:

Jean Vik, Nevada Texas