Makes 6 servings
1 lb red potatoes, cubed
1 lb fully cooked ham, cubed
6-8 oz mushrooms, sliced
1/2 cup pearl barley (not quick cooking)
2 tsp minced garlic
1 small onion, minced
5 cups water
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried basil
2 tsp beef bouillon granules or 1 tsp Shirley J beef bouillon
Salt and pepper to taste
1. Combine potatoes, ham, mushrooms, barley, garlic, onion, water, bay leaf, thyme, basil and bouillon in a medium to large slow cooker.
2. Cover and cook on LOW for 4-6 hours, until potatoes are tender and barley is cooked through.
3. Remove bay leaf. Salt and pepper to taste and add additional seasonings, if needed.
Talk about a loaded soup…potatoes, ham, mushrooms and barley. This was a hearty but somewhat healthy recipe. My family all actually really liked this and ate it until it was gone. My husband and I looked at our kids slurping their bowls down and just had a small moment of “I’m so proud of our kids, they’re eating mushrooms and barley!” It was awesome. If you have leftover ham lying around this is a good recipe to use it with. 4 stars.
Bob De Tore says
Why no veggies like carrots, celery, green peppers?
Karen, I would love to make the beef barley soup (I live in MT, too, and winter is LLLOOOOoong) – but I want to use the IP. Can you give me some suggestions as to times?
I would do a 20 minute pressure cook time for beef and barley soup