Slow Cooker Fresh Vegetable-Beef-Barley Soup
"Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit."
Estimated Nutrition (whole recipe, rough)
Counts 19 of 21 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cocktail | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds cubed beef stew meat
- 2 (14.5 ounce) cans diced tomatoes with garlic
- 1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
- 2 large potatoes, diced
- 1 (8 ounce) can tomato sauce
- 1 cup sliced carrot
- 3/4 cup barley
- 3/4 cup chopped onion
- 3/4 cup frozen green beans, cut into 1-inch pieces
- 2/3 cup frozen whole kernel corn
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- 2 beef bouillon cubes
- 2 bay leaves
- sea salt and ground black pepper to taste
- 2 cups sliced fresh mushrooms