The beef and barley soup recipe prep time: 20 minutes start to fi nish: 9 hours 50 minutes 8 servings (about 1 1⁄2 cups each)
Ingredients:
1 1⁄2 lb beef stew meat
3 medium carrots, sliced (1 1⁄2 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2⁄3 cup frozen corn, thawed
2⁄3 cup uncooked medium pearl barley
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
5 1⁄4 cups beef broth
1 cup frozen sweet peas, thawed
Method:
1 Spray 5- to 6-quart slow cooker with cooking spray. Cut beef into bite-size pieces, if desired. In cooker, mix beef and remaining ingredients except peas.
2 Cover; cook on Low heat setting 9 to 10 hours.
3 Stir in peas. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until peas are tender.
healthy twist:
There’s lots of healthful goodness in this hearty soup. Keep it low in fat by selecting lean beef at the meat counter. Then remove any visible fat before making the soup.
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| beef and barley soup recipe |
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