We altered a few recipes to get just what we loved in a hearty beef barley soup. This is what we came up with, and we love it!!
Beef Barley Soup – Crockpot
Cook a roast of any kind overnight in a crockpot with a
little beef broth or water. Shred or cut up. Use about one pound per recipe,
but the following may be doubled or tripled (and so on) to feed any size of
group.
Return cooked beef to crock pot and add:
2 carrots, diced or sliced
2 stalks of celery, sliced
1 chopped onion
2 potatoes cubed
1, 28 oz. can crushed tomatoes
1 quart beef broth
1 T. Worcestershire Sauce
1 T. minced garlic
½ t. dill (or It's A Dilly Salt Free Seasoning)
2 T. Italian seasoning
1 T. Basil
1 T. Basil
1 T. white sugar
½ t. black pepper, freshly ground
Kosher salt to taste
Cook on low or high until vegetables are tender. (4-6 hours –
6 low, 4 high)
One hour before serving add: ½ cup barley.
This also works well on the stovetop.
This also works well on the stovetop.
