Monday, September 28, 2009

Beef & Barley Soup

Yep. Another Crockpot recipe :)

Beefy and Barley Soup

1 1/4 pounds chuck roast, cubed
3 T vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 cans beef broth (10.5 ounce)
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped - I omit
1/4 cup dried parsley
1 cup barley
1 teaspoon dried thyme

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.

Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Makes 10 servings at 229 calories, 9 g fat, 5 g fiber.

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