Slow Cooker Beef Vegetable Barley Soup
Serves: Serves 10-12
This recipe makes a BIG pot of soup. Half the ingredients to serve a smaller group or fit a smaller slow cooker.
  • 2½ lb. Rump Roast, cut into ½" cubes
  • 1 28 oz. can Diced Tomatoes
  • 12 C. Beef Broth, divided
  • 1 lb. Carrots, peeled, cut in half lengthwise and sliced
  • 2 small Onions, chopped
  • 3 sprigs Fresh Rosemary, chopped
  • 1 C. Corn(fresh or frozen)
  • 1 C. Pearl Barley(dry)
  • 1 T. Salt
  • 1 t. Ground Black Pepper
  • ¼ C. Cornstarch
  • ¼ C. Fresh Parsley, chopped
  1. Place the beef, tomatoes, carrots, onions, rosemary, corn, barley, salt, pepper, and 10 C. of the beef broth in a very large slow cooker.
  2. Turn the heat to high and cook for 6 hours(4-5 for a smaller slow cooker), stirring occasionally.
  3. 30 minutes before serving, mix together 2 C. of beef broth with the cornstarch(mix the cornstarch with a little bit of broth at a time so that it does not clump) and stir it into the soup. Let the soup cook 30 minutes longer.
  4. Taste the soup and add more salt or pepper as desired. Stir in the parsley serve.
Recipe by The Kitchen McCabe at