Fresh Vegetable-Beef Barley Soup
by Melissa Stephens
serves: 10
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Fresh Vegetable-Beef Barley Soup |
| Ingredients: |
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1 1/2 lbs |
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beef stew meat |
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1/2 c |
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chopped bell pepper |
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3/4 c |
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1-inch pieces green beans |
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3/4 c |
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chopped onion |
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2/3 c |
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uncooked barley |
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2/3 c |
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fresh whole kernel corn |
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1 1/2 c |
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water |
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1 tsp |
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salt |
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1/2 tsp |
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dried thyme leaves |
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1/4 tsp |
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pepper |
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29 oz |
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beef broth |
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29 oz |
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diced tomatoes with garlic, undrained |
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8 oz |
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tomato sauce |
| Directions: |
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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 setting 4 to 5 hours) or until vegetables and barley are tender.
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