Beef barley soup
1 batch of s
Ingredients
| Quantity | 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 |
Directions
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