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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 8 |
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âMy hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs upâ¦even from him!â Ginny Perkins - Columbiana, Ohio Ingredients:
1-1/2 pounds beef stew meat |
1 tablespoon canola oil |
1 can (14-1/2 ounces) diced tomatoes |
1 cup chopped onion |
1 cup diced celery |
1 cup sliced fresh carrots |
1/2 cup chopped green pepper |
4 cups beef broth |
2 cups water |
1 cup spaghetti sauce |
2/3 cup medium pearl barley |
1 tablespoon dried parsley flakes |
2 teaspoons salt |
1-1/2 teaspoons dried basil |
3/4 teaspoon pepper |
Directions:
1. In a large skillet, brown meat in oil over medium heat; drain. Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat from cooking juices. Yield: 8 servings (2-1/2 quarts).
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