Slow Cook Beef and Barley Soup Recipe

Ingredients

• 1 1/2 lb chuck steak
• 28 oz low sodium canned beef broth
• 14 1/2 oz canned tomatoes
• 1 cup sliced carrots
• 1 cup chopped onions
• 1 cup chopped celery
• 1 tbsp Tomato Paste
• 1/2 cup pearled barley
• 1/2 cup water
• 1 bay leaf
• 1 tsp fresh or dried ground thyme
• 2 garlic cloves
• 1 tsp salt
• 2 tbsp Butter

Instructions

1. Remove excess fat from meat. Cut meat into 3/4" pieces.
2. In 6-quart slow cooker, combine meat, beef broth, undrained tomatoes, carrots, onions, celery, barley, tomato paste 1/2 cup of water, bay leaf, thyme, and whole garlic cloves.
3. Cover and cook on low heat setting for 9 to 11 hours or on high heat setting for 4-1/2 to 5-1/2 hours. Remove and discard bay leaf.
4. Uncover and add butter. Stir to melt, and let soup cool 15 minutes. Serve.

Additional information