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Slow-Cooked Beef Barley Soup

“My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up…even from him!” Ginny Perkins - Columbiana, Ohio
  • Total Time
    Prep: 15 min. Cook: 9 hours
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 1-1/2 pounds beef stew meat
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 cup sliced fresh carrots
  • 1/2 cup chopped green pepper
  • 4 cups beef broth
  • 2 cups water
  • 1 cup spaghetti sauce
  • 2/3 cup medium pearl barley
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons salt
  • 1-1/2 teaspoons dried basil
  • 3/4 teaspoon pepper

Directions

  • In a large skillet, brown meat in oil over medium heat; drain.
  • Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings.
  • Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.
Nutrition Facts
1-1/4 cups: 259 calories, 9g fat (3g saturated fat), 54mg cholesterol, 1316mg sodium, 23g carbohydrate (6g sugars, 5g fiber), 21g protein.

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