Beef Barley Soup in the Slow Cooker

“Perfect comfort soup in a bowl. A great way to use up any leftover beef from Sunday roast, or that piece of steak.”
READY IN:
9hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. •Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.
  2. •Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.
  3. •Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.
  4. •Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.

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