Slow Cooker/Crock Pot Recipes – Vegetable Beef Barley Soup Recipe

Vegetable beef barley soup 3

Soup so thick and hardy you could eat it with a fork. People think I’m kooky when I ask them what they’re doing with their dinner bones. But, look what you can do with them! Over the Christmas Holiday I scored 2 turkey carcasses, bones from a standing rib roast, and bones with lots of meat left on it from a fresh (not cured) ham. Oh, the possibilities I see when most people are just ready to throw this food gold away.



  1. In a crock pot or soup pot mix everything but barley. Let simmer until beef is falling off bones or cubed beef is fork tender (6hrs.)
  2. Add barley and cook an extra 1 and 1/2 hours.
  3. Remove bones from soup and let cool. Strip the bones of their meat and return the meat to your soup. If stew beef is not bite size I like to cut it up.
  4. Serve with biscuits or cornbread.

Preparation time: 20 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 6



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