Vegetable Beef and Barley Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soups
Serves: 8 servings
Ingredients
  • 1.5-2 pounds stew meat or other beef (or venison) cut into bite size pieces
  • 1 cup turnips, parsnips or potatoes, peeled and diced
  • 2 cups celery, diced
  • 2 carrots, peeled and diced
  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1 teaspoon pink himalayan salt (or more to taste if needed)
  • 1 cup fresh or frozen green beans, cut into bite size pieces
  • 1 cup peas
  • 1 teaspoon paprika
  • 1 teaspoon basil
  • ½ teaspoon marjoram
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • 2 bay leaves
  • ½-1 cup tomato sauce
  • ½ cup barley, Asian barley or Arborio rice
  • 4 cups low sodium beef or vegetable broth
  • water if needed to achieve desired consistency
Instructions
  1. Place beef, turnips, celery, carrots, onion, garlic and salt in a slow cooker and stir to combine.
  2. Cook on low about 4-5 hours until meat is fully cooked and begins to become tender.
  3. Add remaining ingredients and continue cooking 2-4 hours until barley is tender.
  4. The barley will make the soup much thicker as it cooks so if you need to add water, do so as it's cooking until you reach your desired consistency.
Notes
Any extra soup can easily be frozen for future meals!
Nutrition Information
Calories: 342 Fat: 19g Carbohydrates: 17g Sodium: 744mg Fiber: 4g Protein: 26mg
Recipe by at https://www.cookingupclean.com/vegetable-beef-barley-soup/