Slow Cooker Beef and Barley Vegetable Soup

Method

Make it happen

1. 01

   For meat soups, use fully thawed meat. Warm olive oil in a pan and soften the onion for 4 minutes; add garlic for 30 seconds.

2. 02

   Transfer to the slow cooker, pour in the stock and add the ingredients as directed.

3. 03

   Add browned beef if possible, rinsed pearl barley, carrots, swede and thyme.

4. 04

   Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the ham or beef and the grains are tender.

5. 05

   Check beef and barley are soft; thin with boiling water if needed.

6. 06

   Taste before seasoning, especially if using ham or salty stock, and serve piping hot.