Beef Barley Veggy Soup Crock Pot Recipe

Ingredients for Beef Barley Veggy Soup Crock Pot

• Beef Stew Meat
• Green Beans
• Onion
• 1 cup pearl barley
• Frozen Corn Kernels
• Celery
• Carrot
• Water
• Salt
• Fresh Thyme Leaves
• Pepper
• Bell Pepper
• Ready To Serve Beef Broth
• Tomatoes With Garlic
• Tomato Sauce

How to Make Beef Barley Veggy Soup Crock Pot

1. Brown 1 lb beef stew meat in a skillet over medium-high heat. Drain off any excess fat.
2. In a 4-5 quart crockpot, combine the browned beef, 1 cup pearl barley, 2 cups chopped carrots, 2 cups chopped celery, 1 cup chopped onion, 4 cloves minced garlic, 4 cups beef broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Stir to combine all ingredients thoroughly.
4. Cover and cook on low for 8-9 hours, or on high for 4-5 hours, or until the barley and vegetables are tender.
5. Before serving, taste and adjust seasoning as needed. Consider adding a splash of Worcestershire sauce for extra depth of flavor.
6. Serve hot with crusty bread or rolls.