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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef and Barley Soup - Crockpot Recipe

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This recipe for Beef and Barley Soup - Crockpot is from Lori's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cloves garlic, minced
2 onions, finely chopped
1 tsp oregano
salt and pepper
2 tbsp. tomato paste
1 tbsp. canola oil
2 carrots, finely chopped
2 bay leaves
1 1/2 lbs stewing beef - cut into 1/2 inch cubes
1/4 cup barley, rinsed
4-5 cups beef broth
1 cup frozen peas
2 tbsp. parsley (fresh)
1 tbsp. balsamic vinegar
Directions:
Directions:
In a microwave safe bowl, combine garlic, onions, oregano, 1 tsp salt, 1/4 tsp pepper, tomato paste and oil. Microwave on high for about 7 minutes, stopping 3 times to stir, until onions are softened.
Transfer to slow cooker, stir in carrots, bay leaves, beef, barley, and 4 cups broth. cover and cook on low for about 8 hours or on high for 4 hours until beef and barley are tender.
Stir in remaining broth if soup is thicker than desired. Stir in peas, parsley, and vinegar.
Cover and cook on high for 20 minutes until peas are hot. Discard bay leaves. Adjust seasoning with salt and pepper as desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
amazingly tasty soup

 

 

 

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