Easy Crock-Pot Beef and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 2 |
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More of a method than a recipe, this makes a perfect companion for a loaf of crusty bread when the first days of autumn's chill comes knocking! Just toss the ingredients together before you leave for work and come back to a delicious meal! Vegetables can be mixed, matched, or substituted to include your favorites. Rice or small pasta can substitute for barley. Uses up leftover beef (or even pork) like a champ! Meant for a 2 quart crock-pot, but easily doubles for bigger pots! Ingredients:
1/2 cup celery, chopped |
1/2 cup potato, chopped |
1/2 cup carrot, chopped |
1/2 cup turnip, chopped |
1/2 cup rutabaga, chopped |
1/2 cup onion, chopped |
2 scallions, white only, chopped |
1 cup cooked beef, cubed |
1 1/4 ounces onion soup mix |
1 cup cooked barley |
1 -2 cup water |
Directions:
1. Place chopped vegetables in crock pot.
2. Add pre-cooked beef on top, and package of onion soup mix.
3. Pour enough water over to almost cover vegetables.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Test vegetables for desired tenderness, and add cooked barley and enough water to cover and allow to heat through.
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