BEEF BARLEY SOUP FOR THE CROCKPOT
Why I Love This Recipe
Well, I don't really have many of my own new recipes to share since I found the Taste of Home Bulletin Board. All of my new recipes seem to come from there. But since I joined this wonderful site, I wanted to share something. I did make up this recipe since I was looking for a wonderful Beef Barley Soup and couldn't seem to find the right one. So I just took several and combined the ingredients I thought I would like and came up with this one. I do love my soups and I love my crockpot as much. I hope you enjoy it too! Karen
Ingredients You'll Need
1/2 lb. of stew meat (cut small)(or beef soup bone)
2 cups carrots, sliced thin
2 pieces of celery, with tops, sliced
3/4 cup chopped green pepper
1 large onion (diced)
1 (14.5 oz.) can green beans, undrained
1 (15 oz.) can green peas, undrained
1 (14.5 oz.) can diced tomatoes,undrained
1/2 cup fresh parsley, chopped (or 3 tbsp. dried parsley)
1 (14.5 oz.) can beef broth (or 2 beef bouillon cubes)
2 tsp. salt
1/4 cup fresh basil; chopped (or 1 tbsp. dried basil)
1 bay leaf
1/4 tsp. dried thyme
1 tsp. minced garlic
6 potatoes, peeled, and cubed
2 tsp. Worcestershire sauce
1 cup quick-cooking barley
Add everything but the barley to the crockpot.
Add water to within 1-inch of the top of the crockpot.
Cook on high for 6-8 hours.
Two hours before serving, remove the soup bone if you have used one. Cut away the meat from the bone, cube it, and add back to the crockpot; add the barley and continue cooking on high.