BEEF BARLEY SOUP (Adapted from

2 lbs beef round steak or 2 lbs beef chuck, diced
2 cups chopped carrots
1 stalk celery, diced
1/2 green pepper, diced
1 large onion, chopped
1 (16 ounce) cans tomatoes, cut up
1/2 cup frozen corn
1/2 cup frozen green beans
2/3 cup barley
1 TBSP dried parsley flakes
1 TBSP beef bouillon granules or 2 beef bouillon cubes
2 tsp salt
3/4 tsp dried basil
5 cups water

In skillet brown beef.

Place carrot, celery, green pepper, onion, corn and green beans in crock pot.

Put meat on top. Combine tomatoes, barley, parsley, bouillon, salt and basil.

Pour over meat. Add water.

DO NOT STIR. Cover and cook on LOW for 10-12 hours.

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