Ingredients:
- leftover diced beef, about 1 1/2 to 2 cups
- 2 cups carrots, sliced thin
- 1 cup thinly sliced celery
- 3/4 cup chopped green pepper
- 1 cup chopped onion
- 1/2 cup barley
- 1/4 cup chopped fresh parsley
- 2 beef bouillon cubes or granules or equivalent beef base
- 3/4 teaspoon dried leaf basil
- 2 tablespoons ketchup or 1 tablespoon tomato paste
- 5 cups water
- 2 teaspoons salt, or to taste
- pepper, to taste
Preparation:
In crockpot, layer the vegetables and beef; add barley and remaining ingredients, except salt and pepper. Cover and cook on LOW for 8 hours, or until vegetables are tender. Taste and add salt and pepper. Serves 8 to 10.
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