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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Barley Beef Soup

Makes: 8 servings
Prep 25 mins Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)
Barley Beef Soup
  • 12  ounces  beef or lamb stew meat
  • 1  tablespoon  vegetable oil
  • 4 14  ounce cans  lower-sodium beef broth
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  • 1  cup  chopped onion (1 large)
  • 1  cup  peeled parsnip or potato cut into 1/2-inch pieces
  • 1  cup  frozen mixed vegetables
  • 2/3  cup  regular barley
  • 1/2  cup  chopped celery (1 stalk)
  • 1  cup  bay leaf
  • 2  cloves garlic, minced
  • 1  teaspoon  dried oregano or basil, crushed
  • 1/4  teaspoon  ground black pepper

1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.

2. Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

From the Test KitchenFor easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Barley Beef Soup)
  • Servings Per Recipe 8,
  • cal. (kcal) 168,
  • Fat, total (g) 4,
  • chol. (mg) 25,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • fiber (g) 3,
  • pro. (g) 13,
  • sodium (mg) 492,
  • Percent Daily Values are based on a 2,000 calorie diet

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