beef-barley soup

Name: Beef-Barley Soup
Ingredients: 2 pound(s) stew beef, cubed; 1 tablespoon(s) oil; 1 cup(s) carrots, thinly sliced; 1 cup(s) celery, sliced; 1 - onion, thinly sliced; 1/2 cup(s) green bell pepper, coarsely chopped; 1/4 cup(s) parsley; 4 cup(s) beef broth; 16 ounce(s) tomatoes, canned and cut up; 1 cup(s) spaghetti sauce; 2/3 cup(s) barley, medium pearl; 2 teaspoon(s) dried basil; 1 teaspoon(s) salt; 4 teaspoon(s) pepper

(1 RATING)

51 Pinches 1 Photo

Member Submitted Recipe

Rate

prep time

cook time

method ---

yield

Ingredients

2 pounds stew beef, cubed
1 tablespoon oil
1 cup carrots, thinly sliced
1 cup celery, sliced
1 - onion, thinly sliced
1/2 cup green bell pepper, coarsely chopped
1/4 cup parsley
4 cups beef broth
16 ounces tomatoes, canned and cut up
1 cup spaghetti sauce
2/3 cup barley, medium pearl
2 teaspoons dried basil
1 teaspoon salt
4 teaspoons pepper

How To Make beef-barley soup

Step 1

Cut meat into 1 inch cubes.

Step 2

In a large skillet brown meat, half at a time, in hot oil.
Step 3

Drain well.
Step 4

Meanwhile in crockpot combine carrots, celery, onion, green pepper and parsley.
Step 5

Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt and pepper.
Step 6

Stir in browned meat.
Step 7

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours.
Step 8

Skim off fat.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes