This Beef and Barley Soup is packed full of veggies and deliciousness!
1 lb Ground Beef
Salt and Pepper
3 Tablespoons Olive Oil, divided
2 Cups Sliced Carrots
1 Cup Chopped Celery
1 1/2 Cup Chopped Onion
2 Cups Sliced Mushrooms
1 Zucchini, chopped
4 Cloves Garlic, minced
1 Jalapeno, diced
1 Tablespoon Dried Thyme
64 oz Beef Broth
8.8 oz Barley
3 Tablespoons Worcestershire Sauce
Heat 1 Tablespoon olive oil in a large skillet over medium/high heat. Add beef and cook until browned, about 5-7 minutes. Season with salt and pepper. Place in slow cooker.
Add 2 Tablespoons olive oil to the skillet along with carrots, celery, onions, mushrooms, zucchini, garlic, thyme and jalapeno. Cook until veggies are softened, about 5-7 minutes. Season with salt and pepper. Place in slow cooker.
Add broth, barley and Worcestershire sauce to the slow cooker. Stir to combine.
Cook on high 3-4 hours or low 7-8 hours.
Yield: 8-10 Servings (Slow Cooker Full of Soup)