pat's Recipe

Barley Beef Soup bhg

Category: Crockpot Soups

12 ounces beef or lamb stew meat
1 tablespoon vegetable oil
4 14-ounce cans lower-sodium beef broth
1 14.5-ounce can diced tomatoes, undrained
1 cup chopped onion (1 large)
1 cup peeled parsnip or potato cut into 1/2-inch pieces
1 cup frozen mixed vegetables
2/3 cup regular barley
1/2 cup chopped celery (1 stalk)
1 cup bay leaf
2 cloves garlic, minced
1 teaspoon dried oregano or basil, crushed
1/4 teaspoon ground black pepper

Directions
1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.

2. Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Makes 8 servings.