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Friday, March 28, 2014

Slow Cooker Vegetable Beef Barley Soup

The groundhog can't count.  It has been 8 weeks since groundhog day and we are still feeling like winter.  We are not use to that here in the south.  Well, since the never ending winter is still upon us even if the calendar already says spring I made this easy soup for dinner this week.  The only thing different I would do is have some nice crusty bread to go with it.
Lots of good stuff in this soup.
Put a little olive oil in a skillet and heat it up.
Put your stew meat in the skillet.
While that is browning, add 10 cups low sodium beef broth.  That is 2 of the big cartons and 1 can.
Add the meat to the broth.
Chop up 3 stalks of celery.  Use the leaves too they add great flavor.
Slice 3 carrots
4 potatoes peeled and cubed
1/2 cup uncooked pearl barley
1 1/2 teaspoon dried rosemary
1 1/2 teaspoon oregano
1 1/2 teaspoon thyme
Salt and pepper to taste. I forgot to get a picture of the 1 1/2 teaspoon dried parsley.  Cover and let cook for 6-8 hours.
About 30 minutes before you are ready to eat add 1 cup frozen peas.
Stir well and recover.
Then enjoy.


Slow Cooker Beef Barley Soup Recipe

1 Tablespoon olive oil
beef stew meat
10 cups low sodium beef broth
3 large carrots sliced
3 stalks celery chopped
4 potatoes peeled and cubed
1 cup frozen peas
12 cup uncooked pearl barley
1 1/2 teaspoon dried rosemary
1 1/2 teaspoon oregano
1 1/2 teaspoon thyme
1 1/2 teaspoon parsley
salt and pepper
















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