BEEF BARLEY SOUP
2 lb. Beef stew meat , cut into 1/2 inch pieces (I used a 2 lb. beef shank with bone and cut meat into pieces after cooking)
1 large Onion, chopped
3 ribs Celery, cut into 1/2 inch pieces
3 Carrots, cut into 1/2-inch pieces
1 small Sweet red pepper, chopped
5 cups Water
2 Tbl. Instant beef bouillon
2 Tbl. Minced parsley
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Basil
1 Bay leaf
1/2 cup *Medium pearled barley or Quick 10-minute barley
Combine all ingredients, except barley, in slow cooking pot. Cover and cook at Setting #3 (low) for 7 to 9 hours or at Setting #5 (high for 4 to 5 hours.
During last half hour of cooking, add *barley and continue cooking at same heat setting. (If using 10 minute, shorter cooking time may apply.) Remove bay leaf before serving.
For defatted broth/soup:
Separate broth from other ingredients. Chill. Remove and discard fat. Don't discard settlings (particles at the bottom of the juice.) Add defatted broth and settlings to other ingredients and continue, adding barley, etc.
*Noodles or rice can be substituted for the barley, if desired, however be sure to adjust the time of final cooking to match your ingredients used.
This recipe refers to settings used with the West Bend 2 piece slow cooker ? may vary in brand of slow cooker used. This is a hearty, easy, tasty soup to make using various vegetables as desired. Additional vegetables can be added as available or to match the tastes of those who will be eating the soup.
Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me for details at:
creativecook@creativecookingbylydia.com.
I am available for teaching or speaking at your group or class or organization.
