lunch

Slow Cooker Beef Barley Soup

Name: Slow Cooker Beef Barley Soup
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 4 packets beef bouillon; 8 ounces can tomato sauce; 5 carrots, chopped; 2 pounds chuck roast, cut into bite sized pieces; 1 cup chopped fresh parsley; Fresh ground pepper; 1 onion, chopped; 3/4 cup pearl barley; 2 teaspoons salt; 5 cups water

“Slow Cooker Beef Barley Soup could be just the dairy free recipe you've been looking for. One serving contains 201 calories, 16g of protein, and 9g of fat. This recipe serves 12. For $1.1 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It works well as a main course. Head to the store and pick up beef bouillon, pearl barley, ground pepper, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 61%. Users who liked this recipe also liked Beef Barley Soup (Slow Cooker), Slow Cooker Beef Barley Soup, and Slow Cooker Beef and Barley Soup.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Beef bouillon4 packet
Tomato sauce8 oz
Carrotschopped5
Chuck roastcut into bite sized pieces2 lb
Parsley1 cup
Ground pepper12 servings
Onionchopped1
Pearl barley¾ cup
Salt2 tsp
Water5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes.
2
Add carrots to soup with parsley.Taste and adjust seasonings (I usually end up adding a bit more salt and pepper).
3
Serve. And serve. And serve.