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Beef and Barley Soup – Crockpot
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Description
A traditional beef and barley soup chock full of fresh vegetables and slow cooked to perfection.
Ingredients
- 1 pound Black Angus Premium Steak Tips, Cubed
- 1 cup Peeled Potatoes, Diced Small
- 1 cup Onion, Roughly Chopped
- 1 cup Carrots, Diced About 1/4" Thick
- 1 cup Celery, Diced About 1/4" Thick
- 15 ounces, weight Canned Diced Tomatoes
- 1 cup Tomato Sauce
- 4 cups Beef Broth
- 1 teaspoon Worcestershire Sauce
- ½ teaspoons Thyme
- ½ teaspoons Smoked Paprika
- ½ teaspoons Garlic Powder
- ½ teaspoons Black Pepper
- 2 whole Bay Leaves
- ½ cups Barley, Dried
Preparation
In a crockpot add all of your ingredients except for the bay leaves and barley. Mix until combined. Place bay leaves on top and put the lid on. Cook on high setting for 4-6 hours or on low setting for 8-10 hours, until meat is cooked and vegetables are tender. About 30 minutes before soup is done add barley and stir it in. Cook until barley is tender.
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