Beef Barley Soup

By S_brabec

Ingredients

• 12 12
• ounces beef or lamb stew meat
• 1 1
• tablespoon vegetable oil
• 4 4
• 14 ounce cans lower-sodium beef broth
• 1 1
• 14 1/2 ounce can diced tomatoes, undrained
• 1 1
• cup chopped onion (1 large)
• 1 1
• cup peeled parsnip or potato cut into 1/2-inch pieces
• 1 1
• cup frozen mixed vegetables
• 2/3 2/3
• cup regular barley
• 1/2 1/2
• cup chopped celery (1 stalk)
• 1 1
• cup bay leaf
• 2 2
• cloves garlic, minced
• 1 1
• teaspoon dried oregano or basil, crushed
• 1/4 1/4
• teaspoon ground black pepper

Preparation

Step 1

1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.

2. Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.