Beef Vegetable and Barley Soup |
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Prep Time: 10 Minutes Cook Time: 350 Minutes |
Ready In: 360 Minutes Servings: 6 |
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From 1001 Slow Cooker Ingredients:
12 ounces ground beef |
1 1/2 quarts beef stock |
1 (14 1/2 ounce) can stewed tomatoes |
3 cups shredded cabbage |
1 cup cubed peeled potato |
1 cup diced onion |
1/2 cup sliced celery |
1/2 cup sliced carrot |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1 teaspoon basil |
1 teaspoon chili powder |
1 teaspoon paprika |
1/2 teaspoon dry mustard |
2 bay leaves |
1/3 cup quick-cooking barley |
salt and pepper |
Directions:
1. Cook beef over medium heat until browned.
2. Combine beef and remaining ingredients, except barley salt and pepper, in slow cooker.
3. Cover and cook on low for 6-8 hours, adding barley during the last 30 minutes.
4. Discard bay leaves. Season to taste with salt and pepper.
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