Herbed Beef Barley Soup
Chicken Pot Roast – Easy and delicious chicken pot roast dinner
The Best Pot Roast Ever – A simple to make recipe in the slow cooker
Extra lean ground beef or ground turkey, browned, Chili with no beans, Black beans, drained, Diced tomatoes with chilies, Mild enchilada sauce, Sliced black...
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.
Leave a Review
You must be logged in to post a comment.