Slow Cooker Beef and Barley Soup

Author: Canadian Living

This hearty soup makes an excellent main course or starter. For a filling lunch, heat and pack it into a vacuum bottle. Marrow bones give this soup its rich beefy flavour and body. Ask your butcher for them.

  • Portion size 10 servings

Ingredients

  • 1 1/2 lb stewing beef cubes
  • 3 beef marrow bones
  • 3 soup bones
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup celery
  • 1 clove garlic minced
  • 5 cups water
  • 1 cup bottled strained tomatoes (passata)
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 bay leaf
  • 1/2 cup pot barley
  • 1/2 cup pearl barley
  • 3/4 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Method

Trim fat from beef. Cut into 1/2-inch (1 cm) cubes. Place in slow cooker. Add beef bones, onions, carrots, celery and garlic.

Whisk together water, strained tomatoes, tomato paste and soy sauce. Pour over meat mixture. Add bay leaf, barley, salt, thyme and pepper.

Cover and cook on low until beef is tender, 6 to 8 hours. Discard bones and bay leaf.

Nutritional facts Per each of 10 servings: about

  • Sodium 299 mg
  • Protein 26 g
  • Calories 719.0
  • Total fat 62 g
  • Potassium 408 mg
  • Cholesterol 40 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Beef and Barley Soup