Serve this delicious
Ingredients:
- 1/2 lb. of stew meat, cut in small pieces
- 1 or 2 meaty beef shanks
- 2 cups carrots, sliced thin
- 2 ribs celery with tops, sliced
- 1 large onion, diced
- 1 cup frozen cut green beans
- 1 small pkg. Frozen peas, about 1 1/2 cups
- 1 14.5 oz. can diced tomatoes
- 3/4 cup frozen lima beans, optional
- 1 1/2 teaspoons salt
- 2 cloves garlic, minced
- 1 bay leaf
- 2 medium potatoes, peeled and cubed
- 2 teaspoons dried basil
- 1 tablespoon dried parsley
- 4 to 5 cups beef broth, from cans, base, or bouillon
- 1/4 cup barley
Preparation:
Use a 5 to 6-quart crockpot for this recipe, or cut back on ingredients for a smaller pot.
Add everything but the barley to the crock pot. Add water to within 1 1/2 inches of the top of the crock pot; stir. Cook on LOW for 8 to 10 hours. Two hours before serving, remove the soup bone. Cut away the meat from the bone, chop it and add back to the crock pot. Add the barley. Continue cooking on HIGH until barley is tender.
More Soup Recipes
Classic Beef-Barley Soup
Crockpot Taco Soup
Crockpot Hamburger Soup
Vegetable and Lentil Soup
Tami's Vegetable Beef Soup
Helen's Crockpot Vegetable Soup
