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Beef Barley Soup, Crockpot II (M, TNT)
Source: Biggest Book of Slower Cooker Recipes
Serves: 6

1-1/2 pounds beef stew meat
1 tbsp. cooking oil
1 cup thinly sliced carrots
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup coarsely chopped green sweet pepper
4 cups beef broth
1 14-1/2 ounce can tomatoes, cut up but not drained
1 cup spaghetti sauce
2/3 cup pearl barley
1-1/2 tsp. dried basil, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup snipped fresh parsley

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well.

Meanwhile, in a 3-1/2 to 6 quart slow cooker or crockpot combine carrots, celery, onion, and sweet pepper. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt, and black pepper. Stir in browned meat.

Cover and cook on low heat setting for 9 to 10 hours or on high heat setting for 4-1/2 to 5 hours. Skim off fat. Stir in parsley.

Posted by Tracey Trachtman

Nutritional Info Per Serving: N/A