BEEF & BARLEY SOUP

By SAEGERMA

Ingredients

• 1 LB CHUCK STEAK TRIMMED & CUT INTO 1/2 INCH PIECES
• 2 CARROTS CUT INTO 1 INCH PIECES
• 1 LARGE ONION CHOPPED
• 10 OUNCES MUSHROOMS CHOPPED
• 1 TBS TOMATO PASTE
• 4 CUPS BEEF BROTH
• 1 CAN (14.5 OZ) DICED TOMATOES
• 3/4 TSP THYME
• 3/4 CUP BARLEY
• 1/2 TSP SALT
• 1/2 TSP PEPPER

Details

Servings 6

Preparation

Step 1

BROWN MEAT ADD TO 5-6 QT SLOW COOKER BROWN CARROTS & ONIONS ADD MUSHROOMS AND COOK FOR 7 MIN STIR IN TOMATO PASTE AND COOK 2 MIN PLACE VEGETABLES TO SLOW COOKER WITH MEAT ADD BROTH DICED TOMATOES AND THYME COOK ON HIGH FOR 3 HOURS OR ON LOW FOR 6 1/2 HRS STIR IN BARLEY AND COOK AN ADDITIONAL 1 HOUR STIR IN SALT & PEPPER