Tuesday, October 7, 2008

Beef and Barley Soup



Ingredients:
1 1/2lb beef stew meat
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2-3 cloves garlic, finely chopped
2/3 cup frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1 cup mushrooms (quartered)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5oz) diced tomatoes, undrained
3 cans (14 oz each) beef broth (I think you need 4 cans of broth)
1 cup frozen sweet peas, thawed

Directions:

1.Spray 5 to 6 quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.

2. Cover; cook on Low heat setting 9-10 hours

3. Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

The Results:

This soup was super good. My only recommendation would be to add an extra can of broth and to add more salt and a LITTLE more pepper. You just will have to taste it to your liking. I also added the mushrooms. Add if you want. You could add in potatoes too. Everything else was perfect. My husband wanted his topped with cheese. I thought it was good without. It was a quick and easy dinner. I got the recipe out of my little crockpot recipe book. ENJOY!

3 comments:

Pam said...

Hearty and good. A perfect soup on a cold rainy day (like today).

Lisa said...

This is a great meal for the colder weather.

Jan said...

That's a great looking soup, Nicole. Beef and barley is such a good combination.