Vegetable Beef Barley Soup

• Meat

  • 1 1/2 lbs Beef stew meat

• Produce

  • 1 cup Carrots, fresh
  • 1 cup Celery
  • 1 can Corn, whole kernel
  • 1 tsp Garlic powder
  • 1/2 cup Onion
  • 1 tsp Onion powder
  • 1 can Peas
  • 3 Potatoes, medium
  • 1 can Tomatoes

• Canned Goods

  • 1 tsp Beef bouillon granules

• Pasta & Grains

  • 3/4 cup Pearl barley, medium

• Baking & Spices

  • 1/2 tsp Salt
  • 1 tsp Seasoned salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Drinks

  • 1 cup Tomato juice

• Liquids

  • 3 cups Water

Found on tasteofhome.com

Description

Ingredients

• 1 teaspoon seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 3 cups water
• 3 medium potatoes, peeled and diced
• 1 cup sliced fresh carrots
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 teaspoon beef bouillon granules
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8-1/2 ounces) peas, drained
• 1 cup tomato juice
• 3/4 cup medium pearl barley
• 1/2 teaspoon salt

Directions

• Directions In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender. Yield: 8 servings (2-3/4 quarts). Originally published as Vegetable Beef Barley Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p62 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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