Slow Cooker Beef Barley Soup


1 ½ pounds boneless lean beef, cubed

3 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons garlic powder

3 (10.5 ounce) cans beef broth

6 cups water

4 stalks celery, chopped

6 carrot, (7-1/2″)s carrots, chopped

6 medium (4-1/8″ long)s green onions, chopped

½ cup chopped fresh parsley

1 cup barley

1 teaspoon dried thyme


Step 1
In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.

Step 2
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

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