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This recipe for BEEF BARLEY SOUP, by , is from Mom's Favorite Recipes, 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!

Joanne Smith


cup pearl barley
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 onion, finely chopped
1 potato chopped
4 cloves garlic, minced or garlic powder
cup frozen peas
5 cups water or beef broth
2 beef cubes * I prefer Knorr's Home Style Concentrated Stock
1 Tbsp. Italian seasoning or salt free *Mrs. Dash
Pepper and salt
cup tomato sauce or paste or petite cut canned tomatoes
1 cup cooked and cubed Beef roast or cooked ground beef

Put the barley and all the vegetables, except the peas, into a slow cooker.
Cover with water so all the vegetables are submerged.
Set on high for 3-4 hours.
When the barley has absorbed the water and the vegetables are tender, add the peas and the seasonings, the beef cubes and the tomato sauce. Simmer for at least 30 minutes.
When the peas are cooked and the flavor is well seasoned, add the cubed beef.
Heat thoroughly and serve.
*Freeze half for later if you have more than what you can use now.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours




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