Recipe - Beef-Barley Soup

1 One half pound Beef stew meat
1 tablespoon Oil
1 cup Carrots; cut or sliced up thin
1 cup Celery; cut or sliced up
1 md Onion; cut or sliced up thin
One half cup Green pepper; coarsely chopd
One fourth cup Parsley; snipped
4 cup Beef broth
1 cn Tomatoes; canned, cut up(16
1 cup Spagetti sauce
2/3 cup Pearl barley
1 One half teaspoon Basil; dry & crushed
1 teaspoon Slat
One fourth teaspoon Pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in crockpot combine carrots, celery,
onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.

Cover; cook on lowheat setting for 1012 hours or on highheat setting for
4 1/25 hours. Skim off fat.

Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson
Posted to MMRecipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998