This delicious veggie beef barley soup can be cooked quickly in a pan or if you are looking for a quick meal to make in the slow cooker, you can do that too.
Veggie Beef Barley Soup
Making dinner should not take all night. I love it when I can dump things into a pot and let the food do it’s thing. I prefer when I don’t have to stand in the kitchen and do a lot of overseeing the food cooking. It’s super delicious out of the can good, so I know my meals are going to be equally delicious when I cook anything with them.
What veggies do you like in your beef barley soup?
Ingredients:
2 cups cooked shredded roast beef
1 can beef broth
2 cups water
1/3 cup barley
1/8 teaspoon black pepper
2 tablespoons minced onions
2 stalks celery chopped finely 1/4″ pieces
1 potato chopped into 1/2″ or smaller cubes
1 tablespoons parsley
1 12 ounce bag frozen peas and carrots
1 teaspoon corn starch
2 bay leaves
Instructions:
Turn your slow cooker on high. If cooking in a pan, use a large Dutch oven style pot.
Add in the can of Keystone beef. There will be a little fat in the beef, remove all but 1 piece.
Chopped the meat up so that it is all over the bottom of the slow cooker.
Add the black pepper (I shake it all over the meant).
Add all the rest of the ingredients and stir until the corn starch is incorporated.
Turn the slow cooker down to low and cook for 4 hours, until the barley is soft.
If cooking by pan, cook until the barley is soft, serve and enjoy.
What do you serve with your veggie beef barley soup?
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