Beef-Barley Soup

Kitchen Crew



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  • 2 lb
    stew beef, cubed
  • 1 Tbsp
  • 1 c
    carrots, thinly sliced
  • 1 c
    celery, sliced
  • 1
    onion, thinly sliced
  • 1/2 c
    green bell pepper, coarsely chopped
  • 1/4 c
  • 4 c
    beef broth
  • 16 oz
    tomatoes, canned and cut up
  • 1 c
    spaghetti sauce
  • 2/3 c
    barley, medium pearl
  • 2 tsp
    dried basil
  • 1 tsp
  • 4 tsp

How to Make Beef-Barley Soup


  1. Cut meat into 1 inch cubes.
  2. In a large skillet brown meat, half at a time, in hot oil.
  3. Drain well.
  4. Meanwhile in crockpot combine carrots, celery,
    onion, green pepper and parsley.
  5. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt and pepper.
  6. Stir in browned meat.
  7. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours.
  8. Skim off fat.

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About Beef-Barley Soup

Course/Dish: Beef Soups
Other Tag: Quick & Easy

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