Wednesday, February 18, 2009

Slow Cooker Beef Barley Soup

It must be winter as we've been having lots of soups and stews lately. This is a new one I added to our rotation last fall. I love that I can put it in the slow cooker in the morning and not have to think about dinner for the rest of the day.

2 pounds lean stew meat (cut into small pieces)
1 small green bell pepper, chopped
3/4 cup chopped onion
2 carrots, diced
16 oz canned or frozen corn
2/3 cup uncooked barley
1 1/2 cups water
1 tsp salt
1 tbs sugar
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
2 cans (14 1/2 oz each) beef broth
1 can (14 1/2 oz) diced tomatoes
1 can (8 oz) tomato sauce

Mix all ingredients in a 3 1/2 to 6-quart slow cooker. Cover and cook on low setting 8 to 9 hours or until vegetables and barley are tender. For faster cooking, set on high and cook for 4 to 5 hours.

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