Friday, February 22, 2013

Hearty vegetable beef soup recipe

Vegetable beef barley soup
Vegetable beef barley soup (Photo credit: Wikipedia)
Autumn has definitely arrived here in Ohio. I look out the window as I write this and I am greeted with a cool, overcast day, fiery leaves and the unmistakable scent that only autumn brings. This is the kind of weather that practically begs for baking breads and simmering soups. The highest temperature forecasted for the remainder of the week is 73, so it is time to break out the slow cookers, Dutch ovens and stock pots and start simmering!

    • 3 pounds beef stew meat
    • 4 cans beef broth
    • 1 bay leaf
    • 3 carrots, chopped
    • 4 small potatoes, diced
    • 2 stalks celery, chopped
    • 1 medium onion, chopped
    • 1 (16 ounce) package frozen mixed vegetables
    • 1 (28 ounce) can chopped stewed tomatoes
    • 1/4 teaspoon ground black pepper
    • 1/2 cup barley
    • salt to taste
    Add beef, broth, bay leaf, carrots, potatoes, celery, onion, mixed vegetables, tomatoes and pepper to the slow cooker and cook on low for 10 hours. Add barley and salt and cook for 30 additional minutes. Remove bay leaf before serving.
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