There’s nothing
better than a robust bowl of steaming soup on a cold winter day, chock
full of veggies, tender beef, slightly thickened with barley and slow simmered
until the flavors meld perfectly . . . unless it is delivered to the door by a
friend! Thank you Betty Krenger for this DELICIOUS soup and for sharing the
recipe. I will be making it in the near future.
Betty says there are
only 168 calories per serving. She made it with beef but mentioned it is also
good with chicken.
Beef & Barley
Soup About 8 servings
12 oz. beef stew meat
4 (14.5 oz.) cans beef broth (Betty used half chicken &
half beef)
1 (14.5 oz.) canned diced tomatoes, undrained
1 cup diced onion
1 cup potato, cut in small pieces
1 cup frozen peas & carrots
½ cup chopped celery
⅔ cup
regular (pearl) barley
1 bay leaf
1 teaspoon basil, crushed
¼ teaspoon pepper
Cut meat into 1-inch pieces, add rest of ingredients to a
slow cooker. Cook 5 to 6 hours on high.
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