• 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
  1. Add everything but the barley to the crockpot.
  2. Add water to within 1-inch of the top of the crockpot.
  3. Stir.
  4. Cook on high for 6-8 hours.
  5. 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.
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