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Thread: Fresh Vegetable-Beef Barley Soup ~ 4 points

  1. #1
    Join Date
    May 2000
    Suburb of Buffalo, NY


    makes 10 servings

    1-1/2 pounds beef stew meat
    1 small bell pepper, chipped (1/2 cup)
    3/4 cup 1-inch pieces green beans - or frozen
    3/4 cup chopped onion
    2/3 cup uncooked barley
    2/3 cup fresh whole kernel corn - or frozen
    1-1/2 cups water
    1 teaspoon salt
    1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
    1/4 teaspoon pepper
    2 cans (14-1/2 ounces each) ready-to-serve beef broth
    2 cans (14-1/2 ounces each) diced tomatoes with garlic, undrained
    1 can (8 ounces) tomato sauce

    1. Mix all ingredients in 3-1/2 to 6-quart slow cooker
    2. Cover and cook on low heat setting 8 - 9 hours (or high heat setting 4 - 5 hours) or until vegetables and barley are tender.

    1 Serving: Calories 200; Fat 7g; Fiber 4g
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    Author unknown

  2. #2



    We had this for dinner last night and it was very tasty ~ and it made a ton! Nice leftovers for lunch today!

    Thanks for sharing!

    SW/CW/WW Goal (PG TBD)

  3. #3


    Sounds Very good. I am just starting a cook book. I will be sure to add this one to it. I go snowmobiling and we need something that you can just throw on and it will be nice and hot when you get home. Thanks again!


  4. #4


    Mmmmm...sounds good. This is definitely the time of year for crockpotting and soup!!

    God Bless America!!

  5. #5


    This sounds good. I can't wait to try it.
    Thank you! [img]graemlins/bcbsalute.gif[/img]

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