This recipe is modified from Michelle Showalter’s Beef Barley Soup recipe that can be found in Fix-It and Forget-It Recipes for Entertaining by Phyllis Pellman Good & Dawn J. Ranck.
- 1 lb. stewing beef, cut into small pieces & browned
- 6 cups water
- 1 large can crushed tomatoes
- 1 can diced tomatoes
- 1 cup diced celery
- 1 cup diced potatoes
- 1 cup diced onion
- 3 cups sliced or shredded carrots
- 3/4 cup pearl barley, cooked (you can use quick cooking as well and add with all other ingredients)
- 3 tsp. low sodium beef bouillon
- salt and pepper to taste
- 2 cloves garlic (I cooked the beef with the garlic and then added to the soup)
- string beans would be good in this as well!
Combine ingredient in slow cooker, except for barley. Cover. Cook on low 8-10 hours or high for 4-5 hours. Add barley halfway through cooking time. Serve with fresh bread. Might I suggest Colleen’s Wheat Bread.