Herbed Beef Barley Soup
Easy and delicious recipe for pepper steak, simply toss all ingredients into slow cooker and cook all day on low!
This low fat Mexican fiesta chicken is a great alternative to fast food! Not only is this Mexican fiesta chicken healthy, it is quick and easy to make!
Yes, its technically cheating, but when you're trying to get lunches packed, 2 kids out the door to the bus stop and myself to work on time, it works!!
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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