Slow Cooked Beef Barley Vegetable Soup
Vegetable beef barley soup is a great recipe you can make with leftover prime rib or roast. Let it cook and you've got dinner!
Ingredients
- 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 potatoes chopped into 1/2" or smaller cubes
- 1 tablespoons parsley
- 1 12 ounce bag frozen veggies
- 2 teaspoon corn starch
- 2 bay leaves
Instructions
- 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!