Beef and Barley Crockpot Soup

Ingredients

• 2 teaspoons Canola Or Vegetable Oil
• 1 whole Onion, Diced
• 1-½ pound Lean Stew Meat, Cut Into 1" Pieces
• 5 whole Carrots, Peeled And Diced Into 1" Pieces
• 1 whole Celery Rib, Thinly Diced
• 1 can Tomato Sauce (15 Oz Can)
• 5 cups Water Or Chicken Stock Or Beef Stock
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 2 sticks Rosemary
• 1 leaf Bay Leaf
• 1 cup Pearl Barley
• 2 cups Green Beans, Fresh Or Frozen, Cut Into 1" Pieces
• 2 cups Peas, Fresh Or Frozen
• 2 whole Parmesan Rinds

Preparation Instructions

In a medium-sized pan add the oil and heat it up on medium. Then add the onions and meat and cook and stir until the meat is no longer pink, about 7 minutes.

While the meat is cooking, peel and cut the carrots and celery. Throw them into a 5-quart crockpot. Add the tomato sauce and water or stock. Add the salt, pepper, garlic powder, paprika, rosemary and bay leaf. Once the beef is done, drain the liquid, then add the meat and onions to the crockpot. Cook on low for 4-5 hours.

Then add the pearl barley, green beans, peas, and Parmesan rinds. Take a taste and adjust seasonings. Cook on low for 2 hours or until the barley is done.

You may need to add more water/stock at the end depending on how much liquid the barley has absorbed. Also, adjust seasonings as needed. Before serving remove the rosemary sticks (the leaves will all have fallen off by this point), bay leaf and Parmesan rinds.

Serve with warm bread!

This recipe was lightly adapted from my friend Emily Green Willis.