Ingredients:
- 1 lb. ground beef
- 1 onion, chopped
- 1 (1 lb.) package mixed frozen vegetables (carrots, beans, corn, and peas)
- 3 ribs celery, chopped, including tops
- 1 (14.5 oz.) can beef broth (or 3 beef bouillon cubes)
- 1 green pepper, chopped
- 1 envelope dry onion soup mix
- 1 (8 oz.) can tomato sauce
- 1/4 c. barley
- 1/2 t. freshly ground pepper
- 2 T. fresh oregano, chopped (or 1/2 t. dried oregano)
- 2 T. fresh basil, chopped (or 1/2 t. dried basil)
- 2 sprigs fresh thyme (or 1/2 t. dried thyme)
- 1/2 t. paprika
- 1 bay leaf
- 1 T. seasoned salt
- 1 T. soy sauce
- 1/2 c. fresh, chopped parsley (or 2 T. dried parsley)
- 1 (7 oz.) package small alphabet-shaped pasta (can substitute other small pasta like orzo, shells, or macaroni, if desir
Preparation:
Brown the ground beef in a frying pan; drain off the fat. You can reduce fat content even further by placing the beef in a colander and running hot water over it. Put the beef and all ingredients except the pasta into the crockpot. Add water to within an inch or so of the top of the crockpot. Cook on LOW for 8 hours. About 30 minutes before serving, cook pasta in boiling salted water; add to the crockpot. Serve soup with fresh, soft rolls.
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Old-Fashioned Vegetable Beef Soup
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Hearty Beef Barley Soup
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Beef Stew Recipes
Ground Beef Soups
Soup and Stew Recipes
Crockpot Soup Recipes
Crockpot Stew Recipes
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