Slow Cooker Beef-Barley Soup
Prep time:
10-15 minutes
Cook time:
3-7 hours
Servings:
Makes 6 (1 1/2-cup) servings
Quick Tips
Prep Tip: If you can’t find condensed French onion soup at your grocery store, substitute two 10 1/2-ounce cans condensed beef broth plus 1/2 cup finely chopped onion.
Slow Cooker Beef-Barley Soup
Frozen vegetables are the secret to speedy preparation in this quick soup, while condensed French onion soup lends both savory and slightly sweet flavors to the mix.
Ingredients:
- 3 cups frozen classic mixed vegetables (corn, carrots, green beans and peas)
- 1/3 cup medium barley
- 1 teaspoon garlic salt
- 1 1/4 pounds lean beef stew meat, cut into 1/2-inch pieces
- 1 can (14 1/2-oz.) diced tomatoes
- 2 cans (10 1/2 oz. each) condensed French onion soup
- 1 cup water
Directions:
- In 3 1/2- to 4-quart slow cooker, combine vegetables, barley and garlic salt.
- Place beef on top of vegetables.
- Pour undrained tomatoes on top of beef.
- Pour soup and water over everything in slow cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
- Stir meat mixture. Ladle into soup bowls.
Quick Tips
Prep Tip: If you can’t find condensed French onion soup at your grocery store, substitute two 10 1/2-ounce cans condensed beef broth plus 1/2 cup finely chopped onion.
Prep time:
10-15 minutes
Cook time:
3-7 hours
Servings:
Makes 6 (1 1/2-cup) servings
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
