Beef-barley soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef stew meat |
| 1 | tablespoon | Oil |
| 1 | cup | Carrots; sliced thin |
| 1 | cup | Celery; sliced |
| 1 | medium | Onion; sliced thin |
| ½ | cup | Green pepper; coarsely chopd |
| ¼ | cup | Parsley; snipped |
| 4 | cups | Beef broth |
| 1 | can | Tomatoes; canned, cut up(16 |
| 1 | cup | Spagetti sauce |
| ⅔ | cup | Pearl barley |
| 1½ | teaspoon | Basil; dry & crushed |
| 1 | teaspoon | Slat |
| ¼ | teaspoon | Pepper |
Directions
Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti 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 4½-5 hours. Skim off fat.
Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson