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Beef-Barley Soup Recipe
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| Ingredients | | | 2 | pound | beef, stew meat | | | 1 | tablespoon | oil | | | 1 | cup | carrots, sliced thin | | | 1 | cup | celery, sliced | | | 1 | md | onion, sliced thin | | | 1/2 | cup | green pepper, coarsely chopped | | | 1/4 | cup | parsley, snipped | | | 4 | cup | beef broth | | | 1 | cn | tomatoes, canned, cut up(16oz) | | | 1 | cup | spagetti sauce | | | 2/3 | cup | pearl barley | | | 2 | teaspoon | basil, dry & crushed | | | 1 | teaspoon | salt 4 ts pepper | | | | | |
Directions:
| Cut meat into 1 inch cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in crockpot combine carrots, celery,
onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting
for 4 1/2-5 hours. Skim off fat.
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