Post by Granny Smith on Mar 4, 2008 21:57:05 GMT -5
Crock Pot Vegetable Beef Barley Soup
contributed by gayla
1-1/2 lb. beef stew meat, cut into 1" cubes
1/2 cup bell pepper, chopped
3/4 cup green beans, cut into 1" pieces
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh or frozen whole kernel corn
1-1/2 cups water
1 tsp. salt
1 tsp. chopped fresh thyme leaves OR 1/2 tsp. dried thyme leaves
1/4 tsp. ground black pepper
2 cans (14 oz. ea.) beef broth
2 cans (14-1/2 oz. ea.) diced tomatoes with garlic, undrained
1 can (8 oz.) tomato sauce
Mix all ingredients in 3-1/2 to 6 quart crock pot/slow cooker. Cover and cook on LOW heat setting 8 to 9 hours (or HIGH heat setting 4 to 5 hours) or until vegetables and barley are tender.
contributed by gayla
1-1/2 lb. beef stew meat, cut into 1" cubes
1/2 cup bell pepper, chopped
3/4 cup green beans, cut into 1" pieces
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh or frozen whole kernel corn
1-1/2 cups water
1 tsp. salt
1 tsp. chopped fresh thyme leaves OR 1/2 tsp. dried thyme leaves
1/4 tsp. ground black pepper
2 cans (14 oz. ea.) beef broth
2 cans (14-1/2 oz. ea.) diced tomatoes with garlic, undrained
1 can (8 oz.) tomato sauce
Mix all ingredients in 3-1/2 to 6 quart crock pot/slow cooker. Cover and cook on LOW heat setting 8 to 9 hours (or HIGH heat setting 4 to 5 hours) or until vegetables and barley are tender.