Beef-Barley Soup
A simple and hearty soup that's perfect for a rainy day or a cold winter night.
Yield
6 servingsPrep
10 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
stew meat |
|
| 1 | tablespoon | vegetable oil |
|
| 1 | cup |
carrots
sliced thin |
|
| 1 | cup |
celery
sliced |
|
| 1 | medium |
onions
sliced thin |
|
| ½ | cup |
green bell peppers
coarsely chopped |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 4 | cups | beef stock |
|
| 16 | ounces |
tomatoes
canned, cut up, undrained |
|
| 1 | cup | spaghetti sauce |
|
| ⅔ | cups | pearl barley |
|
| 2 | teaspoons |
basil
dry & crushed |
*
|
| 1 | teaspoon | salt |
|
| 4 | teaspoons | black pepper |
|
Trans-fat Free, High Fiber
Directions
Cut meat into 1 inch 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, spaghetti sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4½ to 5 hours. Skim off fat.
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