Beef Barley And Vegetable Soup Recipe

Ingredients for Beef Barley And Vegetable Soup

• 8 cups water
• Beef Base
• Beef
• Bay Leaves
• Thyme
• 1 teaspoon salt (or to taste; adjust if using bouillon cubes)
• Fresh Ground Pepper
• Celery Ribs
• Onion
• 2 carrots, chopped
• Whole Tomatoes
• Frozen Peas
• 1 cup barley

How to Make Beef Barley And Vegetable Soup

1. **Stovetop:** In a large pot or Dutch oven, dissolve 1 cup beef bouillon cube (or 2 tbsp of beef base) in 8 cups of water.
2. Add 1 lb beef stew meat (cut into 1-inch cubes), 2 carrots (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), 2 cloves garlic (minced), 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add 1 cup barley and 1 cup frozen peas. Continue to simmer, covered, for another hour, or until the barley is tender.
5. **Crockpot:** Combine all ingredients (except peas and barley) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
6. Add peas and barley during the last hour of cooking on high.
7. Remove bay leaf and any bones before serving.
8. Season to taste with additional salt and pepper if needed.