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Prep Time: 45 Minutes Cook Time: 135 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Threw this together with what I had on hand, but on a whim added a can of pork and beans. I thought it tasted pretty good, and made corn meal muffins to have with it. I put some soup bones in the crock pot with some onion carrot and celery for the broth. Cooked on low over night and strained broth in the morning. Ingredients:
6 cups beef stock |
1 onion |
2 carrots |
1 cup chopped cabbage |
1 stalk celery |
1/2 cup pearl barley |
1/2 cup green peas |
1 (28 ounce) can tomatoes |
1 (14 ounce) can pork and beans |
2 beef bouillon cubes |
1/2 teaspoon thyme leaves |
Directions:
1. Dice onion, carrot, celery, and cabbage.
2. Add to broth along with barley.
3. Cook until vegetables are tender.
4. Add remaining ingredients and simmer for an hour or so.
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