slow cooked vegetable beef barley soup
Whenever we make a pot roast or prime rib, we have left overs. We are always looking for recipes to make from the leftovers. Making vegetable beef barley soup is one of the meals we make from the extra.
We have found that we can make enough to eat now and then put the rest of freezer containers to eat at a later date.
You will want to make sure to add enough water into the soup. The barley absorbs a lot of the liquid. We added 2 cups and found we needed another cup. You can add more broth instead, but it is salty, so depending on your taste preference, either are an option.
Use your favorite frozen veggies or if you have leftover veggies, they are perfect too. I’ve not found many veggies that come with frozen potatoes, which is why we add some chopped potatoes in too (leftover baked and peeled are the best!)
2 cups chopped beef (roast or prime rib)
1 can beef broth
3 cups water
2/3 cup barley
1/4 teaspoon black pepper
2 tablespoons minced onions
2 potato chopped into 1/2″ or smaller cubes
1 tablespoons parsley
1 12 ounce bag frozen veggies
2 teaspoon corn starch
2 bay leaves
Add the veggies, spices, potatoes.
Mix the corn starch to the barley and add to the crock pot.
Add the broth, meat and water.
Make sure the meat is chopped fine bite-size pieces.
Turn the slow cooker on to low and cook for 4-6 hours, until the barley is soft.
Once the barley is soft and the veggies are soft, you can serve your vegetable beef barley soup with crackers.
Allow to cool before putting into freezer containers. Don’t forget to date and label!