Beef and Barley Vegetable Soup
Barley is a versatile whole grain. It’s nutty flavor and chewy texture work great not only in soup but as a pilaf, salad, or hot breakfast cereal. Barley is also high in fiber with 3 grams in each cooked 1/2 cup. Barley’s fiber content is rich in the same soluble fiber as oats which helps lower blood cholesterol levels. More Myplate2yours barley recipes coming soon!
This is a slow cooker recipe that your family will enjoy. In my house, it’s picky eater approved!!
Beef & Barley Vegetable Soup (serves 6)
1 pound stew meat, cut into bite size pieces
3 carrots, sliced
3 cloves garlic, minced
1 small onion, diced
2 small potatoes, cubed (peeled or unpeeled)
1 can diced tomatoes
1 can corn
1 quart (4 cups) beef or vegetable broth
1 tablespoon dried basil
1 teaspoon salt
1/2 cup pearled barley (uncooked)
1/4-1/2 teaspoon hot pepper sauce
freshly ground pepper
Place the carrots, garlic, onions and potatoes into a 5-6 quart slow cooker. Add the stew meat, tomatoes, and corn. Sprinkle with basil and salt. Pour broth over top. Cook for 6-8 hours. At final hour, turn heat to high and add barley*. When complete, season with hot sauce and freshly ground pepper.
*An alternative to pearled barley is quick-cooking barley that takes 10 minutes to cook. You can use this faster cooking barley in this recipe, just add it 10-20 minutes before the soup is ready.