Beef Broth | Beef Recipes

Crockpot Recipe for Beef Barley Soup

November 15th, 2009 | Author:

Bema’s Beef Barley Vegetable Soup

1 ½ lbs beef shank	¼ tsp. pepper
½ tsp. minced garlic	2 tsp. salt
2 T. chopped onion	Dash of thyme
2 T. vegetable oil	2 pints stewed tomatoes
1 Bay leaf	1 T. sugar
1 T. Worcestershire sauce	1 celery stalk, chopped
1 ½ cups water	1 (16 oz) pkg frozen mixed vegetables, cooked
1 ½ cups coffee	1 cup cabbage
1 (14oz) can beef broth	½ cup barley

Brown beef, garlic, and onion in oil. Move to a slow cooker; add oil, bay leaf, Worcestershire sauce, water, coffee, and broth. Cook covered on low heat for at let 1 hour. Remove meat and cut into small pieces. Return meat to the slow cooker; turn heat to high and add pepper, salt, thyme, tomatoes, sugar, celery, and mixed vegetables. Cover and cook for 1 to 2 hours. Add cabbage and barley in the last hour of cooking. Cook for 4 hours. Makes 6 servings.