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Slow Cooker Beef Barley Soup

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Ingredients
  Beef stew meat 1 1⁄2 Pound
  Carrots 2 Medium, sliced for 1 cup
  Onion 1 Medium, chopped for 1/2 cup
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Canned condensed beef consomme 21 Ounce (2 Cans, 10.5 Oz Each)
  Water 3 Cup (48 tbs)
  Pearled barley 1⁄2 Cup (8 tbs), uncooked (Medium Sized)
  Bay leaves 2 , dried
  Frozen sweet peas 1 Cup (16 tbs) (Baby, From 1-Lb Bag)
Directions

MAKING
1. In a 4- to 5-quart slow cooker, mix the beef stew meat, the carrots, onion, mushrooms, condensed beef consommé, water, bay leaves and pearl barley.
2. Cover the dish and cook on low heat for 8-9 hours or till the beef is tender

FINALIZING
3. Ten minutes before serving, add in the peas and raise the heat to high.
4. Cover the pot and simmer till the peas are cooked through
5. Remove the bay leaves before serving

SERVING
6. Serve hot with steamed rice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Barley
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2607 Calories from Fat 1178

% Daily Value*

Total Fat 131 g201.2%

Saturated Fat 35.3 g176.3%

Trans Fat 0 g

Cholesterol 537.5 mg179.2%

Sodium 746.9 mg31.1%

Total Carbohydrates 120 g40.1%

Dietary Fiber 26 g104.1%

Sugars 23.3 g

Protein 230 g459.2%

Vitamin A 483.1% Vitamin C 82%

Calcium 24.6% Iron 85.2%

*Based on a 2000 Calorie diet

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Slow Cooker Beef Barley Soup Recipe