Beef barley soup

Yield: 1 batch of s

Measure Ingredient
1½ pounds Beef stew meat
1 tablespoon Cooking oil
1 cup Thinly sliced carrots
1 cup Sliced celery
1 medium Onion, thinly sliced
½ cup Coarsely chopped green pepper
¼ cup Snipped parsley
4 cups Beef broth
16 ounces Can tomatoes, cut up
1 cup Spaghetti sauce
⅔ cup Pearl barley
1½ teaspoon Dried basil, crushed
1 teaspoon Salt
¼ teaspoon Pepper

Cut meat into 1-inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile, in a 3½, 4, 5, or 6 quart crockery cooker combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt and pepper. Stir in browned meat.

Cover; cook on low heat setting for 10-12 hours or on high heat setting for 4 ½-5 hours. Skim off fat. Serves 6-8.

For 1 quart crockery cooker: Use ⅓ pound beef stew meat; 1 TBSP cooking oil; ⅓ c sliced carrot or celery; half of a small onion, thinly sliced; 2 TBSP coarsely chopped green pepper; 1 TBSP snipped parsley; 1 c beef broth; one 7 ½ oz can tomatoes, cut up; ¼ c spaghetti sauce; 3 TBSP pearl barley; ½ tsp dried basil, crushed; ¼ tsp salt; and dash pepper. Prepare as above. Cook for 9-10 hours.

Makes 2 servings.

from Better Homes and Gardens New Crockery Cooker Cook Book posted by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 04-26-95

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