Vegetable Beef and Barley Soup
1 1/2 lbs lean stew meat, cut into small pieces
1/2 medium onion, diced
2 large cloves garlic, minced
1 C baby carrots, sliced
1 C frozen corn
1 C frozen green beans
1 C frozen peas
1 (14.5oz) can diced tomatoes
2 (32oz) cans beef broth
2/3 C barley
*1 tsp oregano
*1 tsp basil
*1 Tblsp Italian Seasoning
1 tsp salt
1/4 tsp pepper
-Place all in crock pot and cook on low for 9 hours or high for 5 hours.
Notes-I made a half batch:
- My pressure cooker has a browning function, I did cook the onions and garlic a bit before adding everything else.
- I had the little ugly end (yes that is a cooking term:@) of a beef tenderloin in the freezer so it went into the pot.
- I cut up a fat carrot then added frozen corn and green beans. After the soup was done I added some frozen peas.
- Had Mushroom Salt so that's what I used.
- *Spices for this half batch: 1 tsp Italian Seasoning and 1 tsp basil-I might add more next time.
- I cut the barley back to 1/4 cup-wanted a thinner, broth based soup.
- As for using one half of a can of diced tomatoes, if you don't have plans to use the other half soon you can freeze them.
