Crockpot Beef Barley Soup

Ingredients

• 3 pounds Chuck Roast, Cubed
• ¼ teaspoons Black Pepper
• 2 whole Onions, Chopped
• 1 whole Green Pepper, Stem And Seeds Removed, Then Diced
• 6 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• 4 cans (14 Oz. Size) Low Sodium Beef Broth
• 15 ounces, fluid Tomato Sauce
• 5 sprigs Fresh Thyme
• 3 whole Bay Leaves
• 1 cup Barley
• 1 package Swanson Beef Flavor Boost (1 Pouch From A 3.39 Ounce Box Of Swanson Flavor Boost)

Preparation Instructions

Start by spraying the inside of your crockpot with cooking spray. Add the meat, pepper, onions, green pepper, carrots, celery, beef broth and tomato sauce. Bundle the thyme and bay leaves in a piece of cheese cloth and tie with a string. Add this into the pot. Cover and place in the refrigerator overnight.

The next morning, add the barley and cook for 8-10 hours on low. Taste for seasoning. If you feel like you need more flavor, add the flavor boost packet or a few beef bouillon granules dissolved in water.

Ladle into large bowls and serve with crusty bread.

Enjoy!

Recipe slightly modified from: Nutmeg Nanny