Slow Cooker Fresh Vegetable-Beef-Barley Soup

Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.

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

Ingredients

• 1 (8 ounce) can tomato sauce
• ½ cup chopped celery
• ¾ cup chopped onion
• ¼ teaspoon dried basil
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dried parsley
• ¼ teaspoon dried oregano
• 1 ½ pounds cubed beef stew meat
• 2 cups sliced fresh mushrooms
• 2 large potatoes, diced
• ¼ teaspoon dried marjoram
• ¾ cup barley
• 1 cup sliced carrot
• sea salt and ground black pepper to taste
• ½ cup chopped bell pepper
• ¼ teaspoon ground thyme
• 1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
• 2 beef bouillon cubes
• 2 (14.5 ounce) cans diced tomatoes with garlic
• ¾ cup frozen green beans, cut into 1-inch pieces
• ⅔ 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.