Beef and Barley Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 8 |
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My mother cut this out of the Kansas City Star and stuck it to my fridge, and I'm posting it so I can throw the clipping away! It does look delicious though, and I'll probably try it soon! Ingredients:
1/2 lb ground beef |
1 onion, chopped |
3 carrots, peeled and chopped |
1 potato, peeled and chopped |
1 parsnip, peeled and chopped |
3 garlic cloves, minced |
1/4 teaspoon freshly grd pepper |
1 tablespoon dried basil leaves |
1 (14 1/2 ounce) can reduced-sodium beef broth |
1 (14 1/2 ounce) can no-salt-added whole tomatoes |
2 cups reduced-sodium vegetable juice cocktail |
1 cup water |
1/2 cup quick-cooking pearl barley |
1 cup frozen mixed vegetables |
hot pepper sauce |
salt & pepper |
Directions:
1. Brown beef in skillet over medium high heat.
2. Drain.
3. Place in slow cooker crock and add onion, carrots, potato, parsnip, garlic, pepper, basil, beef broth tomatoes, vegetable juice cocktail and water.
4. Cover and cook on low 7-9 hours.
5. Turn slow cooker to high.
6. Stir to break up whole tomatoes.
7. Stir in barley and frozen mixed vegetables.
8. Cover and cook on high 30 minutes.
9. Just before serving, taste and add hot pepper sauce, pepper and salt to taste.
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