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Ingredients
| lamb: 12 oz |
| vegetable oil: 1 tsp |
| soup - beef broth: 14 oz |
| onions (chopped): 1 cup |
| white potatoes (diced): 1 cup |
| mixed vegetables: 1 cup |
| hulled barley: 2 cups |
| celery: 1 stalk |
| bay leaf (crumbled): 1 cup |
| garlic: 2 cloves |
| dried oregano (ground): 1 tsp |
| black pepper: 1/4 tsp |
Barley beef soup
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
240 min -
Servings
8 serving(s)
Tags
1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.
2. Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours