Slow Cooker Beef & Barley Soup

By shygirl

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.