Herbed Beef Barley Soup
Rack of baby back ribs, halved, Capfuls of season-all, Onion, cut into chunks or sliced, Corn on the cob, halved, Small bag of baby carrots, and New...
A super easy and delicious roast with a to die for gravy.
This soup is a great mix between a vegan chili and black bean soup! Serve over cooked brown rice or brown penne pasta for an even heartier meal! Even my...
A wonderful, hearty soup that takes only minutes to prep. Pair it with fresh bread from your bread machine and you'll have a down home meal with little effort.
- 1 Pound beef stew chunks, fresh or frozen
- 4 Cups beef broth
- 1/2 Cup pearl barley
- 1 1/2 Cups diced carrots
- 14.5 Ounces fire roasted, diced tomatoes
- 1/2 Teaspoon thyme
- 1 envelope onion soup mix, optional
Place fresh or frozen beef stew chunks, pearl barley, carrots, tomatoes & onion soup mix (if desired) into a 4 qt. slow cooker.
Pour broth over all, cover and cook on HIGH 4 - 6 hours or on LOW for 8 - 10 hours.
Twenty minutes before serving stir in thyme and salt & pepper, if desired. (Remember herbs get stronger as they cook).
A 1/2 chuck roast can be used instead of the stew chunks. This recipe freezes well.
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