Tomato Soup With Beef And Barley
This beef and barley soup recipe features tender pieces of stew meat slow cooked in a tomato beef broth with a medley of veggies and barley. Thanks to your slow cooker this soup is as easy it is hearty and comforting!
Servings: 8
Calories: 345kcal
Ingredients
- 2 lbs beef stew meat cut into 1/2" cubes
- 1 28 oz can fire roasted crushed tomatoes
- 2-3 carrots peeled & thinly sliced
- 4 stalks celery thinly sliced
- 1 large yellow onion peeled & diced
- 8 oz sliced mushrooms button or baby bella (recommended)
- 1 1/4 cup pearl barley NOT the quick cooking variety
- 2 tbsp minced garlic
- 1 tbsp worcestershire sauce
- pinch steak seasoning
- 1/2 tsp dried thyme leaves
- 8-10 cups beef broth
- 2 bay leaves
- salt and pepper to taste
Instructions
- Spray the inside of a slow cooker with nonstick spray. Add all of the ingredients except the bay leaves, salt, and pepper. Stir everything gently until evenly combined.2 lbs beef stew meat, 1 28 oz can fire roasted crushed tomatoes, 2-3 carrots, 4 stalks celery, 1 large yellow onion, 8 oz sliced mushrooms, 1 1/4 cup pearl barley, 2 tbsp minced garlic, 1 tbsp worcestershire sauce, pinch steak seasoning, 1/2 tsp dried thyme leaves, 8-10 cups beef broth
- Add the bay leaves to the soup, pressing them down underneath the surface.2 bay leaves
- Cover and cook on LOW for 8-10 hours.
- Remove bay leaves before ladling the soup into bowls. Salt and pepper the soup, to taste.salt and pepper
- Serve warm and enjoy!
Notes
- Omit any of the veggies you don't like.
- Adjust the seasoning to suit your tastes.
- If you are watching your sodium intake, you can use lower sodium beef broth instead of the regular beef broth.
Nutrition
Calories: 345kcal | Carbohydrates: 37g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1147mg | Potassium: 1138mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2864IU | Vitamin C: 14mg | Calcium: 104mg | Iron: 5mg