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Budget Beef and Barley Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb beef stew meat
  • 3/4 cup pearl barley, rinsed
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 1 (14 oz) can diced tomatoes
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Add the beef stew meat to the bottom of the slow cooker.
  • Layer the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the meat.
  • Pour in the rinsed barley, diced tomatoes with their juice, and beef broth.
  • Sprinkle in the dried thyme and add the bay leaf. Season with salt and pepper.
  • Stir the ingredients gently to combine everything.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender and the barley is soft.
  • Remove the bay leaf before serving.

Notes

The barley keeps soaking up broth after cooking, so stir in a little extra liquid when you reheat any leftovers. This soup thickens nicely on its own, so it stretches further if you serve it with bread or over a small scoop of mashed potatoes.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife