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Slow-Cooked Beef Barley Vegetable Soup

Yield: 11 servings


  • 1-1/4 pounds lean stew beef, cut into bite-size pieces
  • 1 medium-large onion, cut into thin wedges
  • 1 cup sliced carrot
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  • 1 Tablespoon beef bouillon granules
  • 1-1/4 teaspoons dried thyme
  • 1-1/4 teaspoons dried oregano
  • 1/4 teaspoon ground black pepper
  • 5 cups water
  • 14-1/2-ounce can diced tomatoes with roasted garlic
  • 10-3/4-ounce can condensed tomato soup, undiluted
  • 1/2 cup uncooked pearl barley
  • 1 cup frozen green peas


Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.

Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano and pepper. Pour in the water, undrained tomatoes and tomato soup.

Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.

Nutritional Information Per Serving (per 1-cup serving): Calories: 145, Carbs: 16 g, Cholesterol: 29 mg, Fat: 2.5 g, Saturated Fat: 0.8 g, Fiber: 3 g, Protein: 14 g, Sodium: 442 mg, Calcium: 22 mg

Diabetic Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable

By Terri

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By guest (Guest Post)
October 4, 20050 found this helpful

Thanx for the recipe......I love barley and actually forget about using it most times and this sounds like it will be quite tasty.....Thanx again

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