Fresh Vegetable-Beef Barley Soup

Soups > Beef

1 1/2 pounds beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) beef broth
2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained
1 can (8 ounces) tomato sauce

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. Makes 10 servings


Select lean stew meat, or trim the extra fat before adding the beef to the soup. Trimming will take a little bit of time, but the result will be worth it since you won't have to spend time later skimming off fat.

If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.

To save time and to make this hearty soup in the winter months, use 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

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