September 3, 2011

Slow Cooker Beef Barley Soup

When the cold weather hits, I love having a hearty soup simmering all day in the crockpot or on the stove. We have soup at least once a week in the winter-just get it ready in the morning, throw some bread and a salad together and you've got a great meal!

1-1/2 pounds lean beef, cubed
3 tablespoons canola oil
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
2 cups chopped carrots
6 green onions, chopped
1/2 cup chopped fresh parsley
1 cup barley (I use a little more)
1 teaspoon dried thyme

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Sprinkle with salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

No comments:

Post a Comment

Thank you for visiting Cooking with the Cooks! We value your comments as we are constantly updating and improving our site. To make a public comment which, after approved may be open to the web, click "Post Comment". To make a private comment, suggestion, or a "Site Eyes*" comment, please click here to contact us. Thank You!
* We try to make sure all content is correct, but if you see an error, please let us know so we can fix it. Thank You.