Slow Cooker Vegetable Beef Barley Soup Recipe


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4 pounds beef stew meat
3 small onions, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
1 cup fresh green beans, trimmed and cut into 1- inch pieces
3/4 cup frozen whole kernel corn
2/3 cup uncooked barley
2 cans (14 1/2 ounce each) diced tomatoes, undrained
1 can (8 ounce) tomato sauce
5 cups (40 ounce) beef broth
1/2 cup water
3 teaspoons balsamic vinegar
1 Tablespoon chopped fresh or 1 1/2 teaspoons dried thyme leaves
3/4 teaspoon pepper
1/2 teaspoon salt


Add all ingredients to a 4 to 5- quart slow cooker; stir to combine.
Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.

Source: Columbus IGA