Barley-Beef Soup

By LynnWelch

Ingredients

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

Details

Servings 8
Preparation time 25mins
Cooking time 1105mins
Adapted from bhg.com

Preparation

Step 1

Directions

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. Remove bay leaf and discard before serving.