Beef Vegetable and Barley Soup

Submitted by Engrossed

"From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day.""

 

• Ready In: 8hrs 15mins
• Ingredients: 19
• Serves: 6

ingredients

• 3⁄4 lb lean ground beef
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 3 cups cabbage, shredded
• 2 large celery ribs, sliced
• 2 large carrots, peeled and sliced
• 1⁄3 cup pearl barley
• 1 cup potato, peeled and cut into 3/4inch cubes
• 5 beef bouillon cubes
• 2 teaspoons dried thyme leaves
• 1 teaspoon dried basil leaves
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1⁄2 teaspoon mustard powder
• 2 bay leaves
• 1⁄4 teaspoon black pepper
• 6 cups water
• 1 (16 ounce) can stewed tomatoes, added at end
• salt, to taste added at end (optional)

directions

1. In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
2. In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
3. Cover and cook on low 7-9 hours or until barley is tender.
4. When barley is tender add tomatoes. Cook an additional 10 minutes.
5. Add salt, if desired.

Reviews

[WiGal]

Perfect for our beautiful fall day. I made this as posted except I did not have crushed tomatoes so instead put in half water and half tomato juice hence the redness in photo. I also put in 1/2 cup quick barley about 3 hours before done and extra black pepper. Thank you Engrossed for sharing. Made for PAC Fall 2011.

 

[Charlotte J]

The thyme smelled sooo good as this was cooking. The soup really hit the spot on this cold snowy day. The kids had a 'snow day' and keep asking when it was going to be done. I did add 1 cup more of the water. But the soup was really just perfect. Thank you for posting Made for *1 2 3 Hit Wonders* game 2008

 

[Annacia]

I used some Healthy Meat Balls that were in the freezer in place of the ground beef and beef soup base. I'm not sure that the chili powder and mustard helped the flavor here but I found that I didn't have the stewed tomato's I thought I did and since I didn't think tomato sauce would be a good sub I didn't add any tomato at all. That could well have made the difference so I'm not giving it any stars as I don't feel that it would be fair to the recipe. I liked it but I think I'd add more barley and make sure that I have the stewed tomato's next time.

 

[Chef shapeweaver]

This recipe was made on 4/4/13 for mine and my SO's dinner. I did make a couple of changes to the recipe,but I don't think it affected the recipe at all. The chopped celery was replaced with a couple of teaspoons of celery powder.I only had two bouillon cubes,so 3 teaspoons of beef bouillon powder replaced the remaining cubes.Also, I didn't have stewed tomatoes, so the same size can of diced was used.As the soup was cooking, I was hoping that it tasted as incredible as it smelled. And after tasting, I wasn't disappointed at all.And with the slow cooking,the different seasonings and spices had a long time to meld together perfectly. Thank you so very much for posting a great tasting soup. " Keep Smiling :) "

 

[Kittencalrecipezazz]

with a few amount adjustments we enjoyed this soup, I used beef broth and omitted the boullion cubes and also add in 2 teaspoons crushed red chili flakes, I have never added in mustard powder to soup, not sure if the flavor even came through, this is a wonderful hearty soup with lots of flavor, thanks for sharing hon!...Kitten:)