Meaty Veg and Barley Soup by Maggie
Leftover BBQ grilled pork chop and steak became the protein followed by some great vegies and because we love barley that was a natural addition.
The super thing about this one is that it is no muss and no fuss and you do it in the slow cooker !
Feel free to add additional herbs and spices as desired ... this is how we like it so use this as your base and build up from there !
1 cchopped cooked leftover steak or pork chop ** see notes
1/2 crough chopped mushrooms
1/2 cdiced yellow onion
1/3 cbarley ** see notes
3 cbeef stock or broth
2 Tbspworcestershire sauce
1 - 2 ctomato juice
How to Make Meaty Veg and Barley Soup by Maggie
- ** NOTES **
I know it's hard to believe that there could be leftover steak or pork chops but it happens all the time at our house!
I love using meat that has been on the BBQ grill because of the outstanding flavor it has.
Barley ... you need to know that barley will quadruple in size when it's absorbed liquid, so use it sparingly or you will have way more than you bargained for!
- Scrub carrots and cut into bite size pieces.
Cut celery into bite size pieces.
- Place meat, carrots, celery, mushrooms and onion into slow cooker.
Add the barley and stir everything together.
Pour stock and Worcestershire sauce over all and give it a stir.
- Cook on high for an hour then drop the temp down to low and cook for 4 - 6 hours.
Check after about 4 hours and if additional liquid is needed add your tomato juice.
The amount you add depends on how much liquid you want in your soup.
- Serve hot with a sprinkle of pepper and a dollop of sour cream if desired.