Beef-barley soup (crockpot)

Yield: 1 servings

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
1 16-oz 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 to 5 hours. Skim off fat. Serves 6-8.

posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 12 Feb 94 Submitted By GAIL SHIPP On 09-15-95

Similar recipes