Tuesday, October 28, 2008

Beef Barley Soup

This is one of Hubby's favorites. It's been a while since we've had it, so we'll see how the kids like it, maybe I'll get lucky & they will all LOVE it (yes, I know that is unlikely, but I can dream).

2 lbs chuck roast
1 onion
1 stalk celery chopped small
1 t basil
1 bay leaf
2 T minced garlic
1 can whole tomatoes undrained
1 can peas undrained
1 can chopped green beans undrained
1 cup barley

Cook chuck roast (or any inexpensive beef roast or stew meat) in crockpot until tender. Remove meat from crockpot & set aside the broth. Allow the meat to cool, then dice it into small cubes, removing all visible fat. Return the meat and broth to the crockpot, add diced onion, chopped celery, basil, bay leaf and minced garlic. Pour the juice from the tomatoes into the broth. Crush the tomatoes, then add to broth. Add peas and green beans. Add water to 3 inches below the top of the crockpot. Add barley. Cover with lid & cook on low for 4 to 6 hours. Add more water if soup becomes too thick.

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