Fresh Vegetable-Beef Barley Soup |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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I found this recipe on the back of a box...can't even remember which one, but it is wonderful. Have used a crock pot and top of stove method. Ingredients:
1 1/2 lbs beef stew meat |
1 small bell pepper, chopped (1/2 cup) |
-inch pieces green beans |
3/4 cup chopped onion |
2/3 cup uncooked barley |
2/3 cup fresh whole kernel corn |
1 1/2 cups water |
1 teaspoon salt |
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves |
1/4 teaspoon pepper |
2 (14 1/2 ounce) cans beef broth |
2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained |
1 (8 ounce) can tomato sauce |
Directions:
1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
3. Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
4. You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
5. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.
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