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Slow cooker Beef Barley soup Recipe

   
 

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     Slow cooker Beef Barley soup

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   10
Preptime   15 - 10 min

Ingredients
1 1/2 lbs. beef stew meat
2/3 c uncooked barley
3/4 c onion, chopped
1 sm bell pepper, chopped
2/3 c green beans (see below for frozen veggies)
2/3 c whole kernel corn
1/2 tsp dried thyme (optional)
1-2 cloved minced garlic (optional)
2 cans or one carton beef broth (approx 32 oz)
 
2 cans diced tomatoes with Italian seasoning/ garlic (14.5 oz)
1 can tomato sauce (8 oz)
1 1/2 c water

Instructions
Combine barley, vegetables, and liquids in your slow cooker. Season to taste with salt, pepper, thyme and garlic. Cook on low setting approx. 8 hours.
Optional step- After approx. 4 hours of cooking, season stew meat with salt and pepper and brown in small batches then add to your soup. If you aren't able to do this step, add the meat with the other ingredient in step one.
Vegetables- I always use bell pepper, onion and corn. I like to add other fresh and/or frozen veggies that I have on hand, like asparagus, peas, carrots, broccoli and cauliflower. I recommend using 2 1/2 to 3 cups of veggies total. If using frozen veggies run under cool water to partially thaw them before adding to your liquids.
Serve with your favorite french bread or fresh, hot corn bread.


Originally Submitted
2/21/2009





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