Beef & Barley Soup
Servings: 4
Ingredients
- 1 lb beef stew meat, cut into bite-size pieces
- 1 cup pear barley, rinsed
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves minced,
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups low-sodium beef broth or bone broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- sea salt and black pepper, to taste
- fresh parsley for garnish (optional)
Instructions
- Start by cutting the beef stew meat into bite-sized pieces and chopping all the vegetables.
- Place the beef stew meat in the bottom of the crock put. Add the rinsed barley followed by the carrots, celery, onion, garlic and mushrooms.
- Sprinkle the dried thyme, rosemary, salt and pepper over the ingredients. Add the bay leaf
- Pour the diced tomatoes (with their juice) over the top, followed by the beef broth.
- Cover the crockpot and cook on low for 7-8 hours or on high 4-5 hours, until the beef is tender and the barley is cooked through.
- Once the soup is done, remove the bay leaf. Stir the soup to combine all the flavors. Taste and adjust seasoning if needed.