Slow Cooker Beef & Barley Soup
By á-650
Slow Cooker Dinners
Companys Coming (2005)
ChaptersIndigo.ca
Amazon.ca
Quick to assemble in the morning—ready when the family arrives in the evening.
- 12
Ingredients
- 5 * 5 cups/1.25 L water
- 2 * 2/(10oz, 284 ml)Cans of condensed beef broth
- 10 * 10oz/284ml Can of sliced mushrooms, drained
- 1 * 1 cup/250ml Chopped onion
- 1 * 1 cup Chopped carrot
- 7 1/2 * 7 1/2oz/213ml Can of tomato sauce
- 1/2 * 1/2 cup Pearl barley
- 2 * 2 Bay leaves
- 1 * 1 tsp/5ml Dried thyme
- 1/4 * 1/4 tsp Salt
- 1/8 * 1/8 tsp Pepper
- 1 * 1 lb/454 g Beef stew meat, cut into 1/2 inch(12 mm)
- 1 * 1 cup Frozen peas
- 1 * 1 tbsp Chopped fresh parsley (or 3/4 tsp., 4 mL, flakes)
Preparation
Step 1
1. Combine first 12 ingredients in 4 to 5 quart (4 to 5 L) slow cooker. Cover.
2. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove and discard bay leaves.
3. Add peas and parsley. Stir well. Cover. Cook on High for 3 to 5 minutes until peas are heated through.
Makes about 12 cups (3 L).
1 cup (250 mL): 132 Calories; 3.7 g Total Fat (1.5 g Mono, 0.3 g Poly, 1.5 g Sat); 21 mg Cholesterol; 13 g Carbohydrate; 2 g Fibre; 12 g Protein; 571 mg Sodium
Make Ahead: The night before, combine first 11 ingredients in slow cooker liner. Cover. Chill overnight. Cut up beef. Chill overnight in covered bowl. Assemble and cook as directed.
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