Fresh Vegetable-Beef Barley Soup

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READY IN:
8hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
  3. Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
  4. You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
  5. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

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