Beef-Barley Soup
1-1/2 lbs beef stew meat
1 Tbsp oil
1 cup thinly sliced carrots
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup coarsely chopped green pepper
1/4 cup snipped parsley
4 cups beef broth
1 (16-oz) can tomatoes, cut up
1 cup spaghetti sauce
2/3 cup pearl barley
1-1/2 tsp dried basil, crushed
1 tsp salt
1/4 tsp 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 3-1/2- , 4-, 5-, or 6-quartcrockery 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 setting for 10 to 12 hours or on HIGH setting for4-1/2 to 5 hours.
Skim off fat
Serves 6 to 8
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