Barley Crockpot Soup

By á-8655

Ingredients

• 2 pounds chuck roast, cut into bite sized pieces
• 5 cups water
• 4 packets beef boullion
• 1 onion, chopped
• 1 8 ounce can tomato sauce
• 3/4 cup pearl barley
• 2 teaspoons salt
• Fresh ground pepper
• 5 carrots, chopped
• 1 cup chopped fresh parsley

Preparation

Step 1

1. Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.

2. Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes. Add carrots to soup with parsley.

3. Taste and adjust seasonings (I usually end up adding a bit more salt and pepper).

4. Serve. And serve. And serve.