Crockpot Beef Barley Soup

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Crockpot Beef Barley Soup

INGREDIENTS

• 1.5 pounds Cooked stew meat cubes or chuck roast cubes Can use leftovers from a previous meal
• 3-4 medium Carrots Peeled, Diced
• 1.5 cups Onion Finely chopped
• 3-4 medium Potatoes Peeled, Cut into 1 inch cubes
• 2 stalks Celery Diced
• 4 cloves Garlic Minced
• 1 tsp Ginger Finely chopped
• 6 cups Beef broth Low sodium
• 1 cup Red wine Optional, Or replace with beef broth
• 2 tbsp Tomato paste
• 1/3 cup Tomato sauce Or crushed tomatoes
• 1 tbsp Dijon mustard
• 1-2 tbsp Italian seasoning
• Salt To taste
• Pepper To taste
• 1 Bay leaf
• 3/4 cup Pearl barley
• 3/4 cup Frozen vegetables Use a blend of your favorite veggies
• 1-2 tbsp Parsley Fresh, Finely chopped, For garnish

Source from this Site

RECIPE NOTES

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition Facts

Crockpot Beef Barley Soup

Amount Per Serving

Calories 465Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g30%

Cholesterol 78mg26%

Sodium 1186mg49%

Potassium 1423mg41%

Carbohydrates 47g16%

Fiber 10g40%

Sugar 5g6%

Protein 32g64%

Vitamin A 6533IU131%

Vitamin C 23mg28%

Calcium 127mg13%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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