Fresh Vegetable-Beef Barley Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe on the back of a box...can't even remember which one, but it is wonderful. Have used a crock pot and top of stove method.”
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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: