Barley-Beef Soup in Crockpot
1 (1.5 lb.) boneless beef round
1 tablespoon vegetable oil
2 carrots, sliced thinly
2 parsnips, sliced thinly
1 cup chopped yellow onion
1 teaspoon minced garlic
1 teaspoon dried thyme
½ teaspoons dried rosemary
¼ teaspoon black pepper
1/3 cup pearl barley
2 (14.5-ounce) cans low-sodium beef
1 (14.5-ounce) can diced tomatoes
with Italian seasoning
1. Cut beef into 1-inch pieces,
removing visible fat.
2. Heat oil over medium-high heat in large skillet. Add beef
and brown on all sides. Set aside.
3. Place carrots, parsnips and onion in
crockpot; sprinkle with garlic, thyme, rosemary and pepper. Top with barley and
meat. Pour broth and tomatoes over the meat. Cover and cook on LOW for 8-10
hours. Makes 6 servings.
Note: This can easily be vegetarian by omitting the beef.