Vegetable beef barley soup in the crock pot will be a welcome addition to any Super Bowl party. Start this crock pot soup the night before, because the soup needs a total of 13 hours to cook completely.
Western New York shoppers can find all the ingredients for this recipe at local retailers:
- Budwey’s Markets (see website for location nearest you)
- Tops Markets (see website for location nearest you)
- Wegman’s (see website for location nearest you)
Serve up a soup buffet for your Super Bowl guests. In addition to vegetable beef barley soup in the crock pot, also serve white bean soup in the crock pot and Buffalo chicken wing soup.
- Western New York Super Bowl fans can watch the game on WGRZ Channel 2, the NBC affiliate.
Vegetable beef barley soup in the crock pot
Ingredients:
- 2 pounds beef stew meat or 2 pounds chuck roast, trimmed of fat and cut into 1-inc cubes
- 12 cups water
- 4 cups beef broth
- 1 cup carrots, pared and diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups water
- 1 bag (14 to 16-ounces) frozen corn, thawed
- 1 bag (14 to 16-ounces) frozen green beans, thawed
- 1 cup uncooked pearl barley
- 1 bag (14 to 16-ounces) frozen peas, thawed
Directions:
- Add beef cubes, water, beef broth, salt and pepper, carrots, celery, onion and garlic to 6-quart crock pot or slow cooker. Cover and cook on Low 6 hours.
- After 6 hours, add 2 cups water, the thawed corn and green beans, and uncooked barley. Cover and cook on low another 5 to 6 hours longer, until barley is cooked through. Add thawed frozen peas. Cover and cook on Low one more hour until soup is hot and bubbly.
- Yield: approximately twelve 1½ cup servings.
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