SLOW COOKER BARLEY-BEEF SOUP

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SLOW COOKER BARLEY-BEEF SOUP image

OMG--I have been wanting a barley-beef soup recipe that doesn't include mushrooms and this is it! And slow-cooking it is even better. Recipe & photo: bhg.com

Provided by Ellen Bales

Categories     Vegetable Soup

Time 9h20m

Number Of Ingredients 13

12 oz beef stew meat, cut into 1-inch cubes
1 Tbsp cooking oil
3 can(s) (10-3/4 oz.) beef broth
1 c chopped onion (1 large)
1/2 c chopped celery (1 stalk)
1 tsp dried oregano or basil, crushed
1/4 tsp black pepper
2 clove garlic, minced
1 bay leaf
1 c frozen mixed vegetables
1 can(s) (14-1/2 oz.) diced tomatoes, undrained
1 c 1/2-inch slices peeled parsnip - or - 1/2-inch cubes peeled potato
2/3 c regular barley (not quick-cooking)

Steps:

  • 1. In a large skillet, brown the cubed beef in hot oil. Drain off fat.
  • 2. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaf.

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