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Rich Beef & Barley Soup Recipe

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This recipe for Rich Beef & Barley Soup, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Cornwell
Added: Monday, February 5, 2007


1-1/2 lbs. beef stew meat
1 T cooking oil
1 C thinly sliced carrots
1 C sliced celery
1 medium onion, thinly sliced
1/2 C coarsely chopped green sweet pepper
4 C beef broth
1 14-1/2 oz. can tomatoes, cut up
1 C spaghetti sauce
2/3 C pearl barley
1-1/2 tsp. dried basil, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C snipped fresh parsley

Cut meat into 1 inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile, in a 3-1/2-to 6-quart slow cooker combine carrots, celery, onion, and sweet pepper. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt, and pepper. Stir in browned meat. Cover, cook on low heat setting for 9-10 hours or on high heat setting for 4-1/2 - 5 hours. Skim off fat. Stir in parsley.

Number Of Servings:
Number Of Servings:
6-8 servings




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