Beef-barley soup (crockpot)
1 servings
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 |
| 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 |
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 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