Beef Vegetable Barley Soup

This is a perfect soup for a cold winter day. Stew meat, barley, onions, celery, carrots, mushrooms and tomato paste are warm and hearty and will warm you to your toes. It cooks in your slow cooker, so it will be ready when you get home.

Cooking Instructions:

Beef Vegetable Barley Soup

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Place the contents of the beef package and barley into a slow cooker. Stir in 8 cups of water (4 cups for small). Cover and cook on a low-heat setting for 7 to 8 hours or on a high-heat setting for 4 to 5 hours. OR simmer on stovetop for 90 minutes.

Serving Suggestions:

Serve with a dinner roll.

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