Slow Cooker Fresh Vegetable-Beef-Barley Soup

This recipe features beef, barley, and a nice collection of vegetables for a hearty soup made in a slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 264 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 cups sliced fresh mushrooms
• 2 large potatoes, diced
• 1 cup sliced carrot
• sea salt and ground black pepper to taste
• 1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
• 2 beef bouillon cubes
• 2 (14.5 ounce) cans diced tomatoes with garlic
• 0.75 cup chopped onion
• 0.5 cup chopped celery
• 0.5 teaspoon dried parsley
• 0.25 teaspoon dried oregano
• 0.25 teaspoon dried marjoram
• 0.5 cup chopped bell pepper
• 0.25 teaspoon dried basil
• 0.25 teaspoon ground thyme
• 0.75 cup barley
• 1.5 pounds cubed beef stew meat
• 0.75 cup frozen green beans, cut into 1-inch pieces
• 0.66666668653488 cup frozen whole kernel corn

Recipe Instructions

Step 1

Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.

Step 2

Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.