When I was young, nothing warmed me up on a cold day quite like a piping hot bowl of vegetable beef barley soup. When I made this recipe, that fondness was what I was trying to capture and put out in a low carb version. The addition of quinoa in place of barley still gives it a similar texture while drastically reducing the carb count. This is such a comforting soup on a cold winter day. If you are are a huge soup fan like me, then I have just the thing for you. Check out my Slow Cooker Soups and Stews Ebook.