Crockpot Beef Barley Soup
- 2 lbs beef chuck roast – cut in smaller pieces
- 2 Tablespoons oil
- Salt & Pepper
- 2 Cups chopped carrots
- 1 Stalk celery, dices
- 1 Large onion, chopped
- 1 – 16oz can petite diced tomatoes
- ½ cup frozen corn
- ½ cup frozen green beans
- 2/3 cup barley
- 1 Tablespoon parsley flakes
- 1 Tablespoon beef bouillon (or 2 cubes)
- ¾ Teaspoon dried basil
- 8 cups water
Heat oil in a skillet. Generously salt and pepper meat. Brown a 1/3 of the meat at a time in the oil until brown on all sides. After it is brown remove to a plate and continue with the rest of the meat.
Place carrots, celery, onion, corn and green beans in crockpot
Put meat on top
Combine tomatoes, barley, parsley, bouillon, salt and basil. Pour over meat. Add water.
DO NOT STIR!
Cover and cook on low 8-9 hours.
Note: You can use a bag of frozen mixed vegetables in place of the corn, green beans and carrots.
Note: Meat can be browned and all veggies cut up the night before and ready to add to crockpot the next morning.
Good with a nice “crusty” bread………