Beef Barley Soup in the Slow Cooker |
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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 10 |
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Perfect comfort soup in a bowl. A great way to use up any leftover beef from Sunday roast, or that piece of steak. Ingredients:
1 teaspoon oil |
1 cup chopped onion |
2 teaspoons finely chopped garlic |
1 cup chopped mixed mushrooms |
2 celery ribs, chopped |
2 medium carrots, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup uncooked pearl barley |
10 cups beef broth |
1/2 teaspoon worcestershire sauce |
1 tablespoon beef powder bouillon |
1 tablespoon chicken powder bouillon |
1/4 teaspoon marmite |
2 tablespoons tomato paste |
1 cup green giant* frozen mixed vegetables |
1 cup shredded cooked beef |
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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