Beef Barley Soup In The Slow Cooker

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Perfect comfort soup in a bowl. A great way to use up any leftover beef from sunday roast, or that piece of steak.

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Steps

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Heat oil in 12-inch skillet over medium-high heat.

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Cook onion , garlic , mushrooms , celery , carrots.

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Salt and pepper in oil 5 minutes.

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Spoon mixture into 6-quart slow cooker.

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Stir in vegetables , barley and broth , powders.

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Worcestershire sauce and marmite.

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Cover and cook on low heat setting 8 to 9 hours or on high for 4 hours.

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Increase heat setting to high.

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Stir in frozen vegetables , tomato paste and meat.

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Cover and cook 30 minutes.

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Ingredients

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oil, onion, garlic, mixed mushrooms, celery ribs, carrots, salt, pepper, pearl barley, beef broth, worcestershire sauce, bouillon, marmite, tomato paste, frozen mixed vegetables, cooked beef