Beef, Barley, and Vegetable Soup

By marmar

Ingredients

• 1 cup beef, (ground beef, stew beef, and came picada all work well), browned
• 1/4 cup barley
• 1 cup beef stock or beef bouillon dissolved in hot water
• 2 cups tomatoes (V8 juice can also be used)
• 2 stalks celery, chopped
• 4 or 5 carrots, chopped
• 1 large onion, chopped
• red potatoes, chopped
• 1 or 2 seasoned squash, chopped
• 1 cup fresh or frozen green beans
• chopped garlic to taste
• 1/2 tsp. freshly ground black pepper
• juice of one large lemon (this is a great salt substitute in soups/stews)
• any other vegetables you want to use

Preparation

Step 1

Put all ingredients in the slow cooker and cook on low for about 8 hours or on high for about 5 hours.