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Crockpot Beef, Barley and Vegetable Soup




Source of Recipe


Ole Timers


List of Ingredients




1 cup stew beef browned
1/4 cup barley
1 cup beef stock or beef bouillon dissolved in hot water
2 cups tomatoes (V8 juice is great, too)
2 stalks celery, chopped
4 or 5 carrots, chopped
1 large onion, chopped
2 potatoes, chopped
1 or 2 seasonal squash, chopped
chopped garlic to taste
1/2 teaspoon freshly ground black pepper
juice of one large lemon (this is a great salt substitute in soups/stews but use salt if you prefer)
Any other vegetables in the fridge

Recipe



Put all ingredients in the slow cooker and cook on Low for about 8 hours or on High for 5 hours.

This is a very hearty, stick-to-your-ribs soup and the leftovers are great for lunch the next day. If you don't care to eat the leftover soup as is, thicken it with a little corn starch or flour for a great pot pie filling or just top the thickened soup with cheese and garlic mashed potatoes.