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Beef Barley Soup

Ingredients
  Barley 1 Cup (16 tbs)
  Extra lean ground beef 1 Pound
  Frozen peas 1⁄2 Cup (8 tbs)
  Celery rib 100 Gram, chopped finely (1 rib)
  Baby carrot 1⁄2 Cup (8 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs)
  Onion 1⁄4 Cup (4 tbs), chop
  Chicken bouillon cubes/Vegetable bouillon cubes 1
  Tomato 28 Ounce (1 can whole or crushed)
  Worcestershire sauce 1⁄2 Cup (8 tbs)
  No salt seasoning 2 Tablespoon
  Cayenne pepper 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Salt and pepper To Taste
Directions

GETTING READY
1. Soak barley overnight in 3 cups of water
2. In food processor finely chop carrot, celery, parsley, and onion.

MAKING
3. In slow cooker pot, add chopped vegetables
4. Drop meat, tomatoes, and water from barley in pot.
5. Throw peas, cayenne pepper, black pepper, salt, and bouillon cube.
6. Add Worcestershire sauce and mix well.
7. Sprinkle no salt seasoning. Pour water and mix.
8. Cover slow cooker with lid, and cook for about 3 hours on high setting.
9. Add barley, and cook for about 15 minutes.

SERVING
10. Transfer it to serving bowl, and serve it hot with cilantro garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
200 Minutes
Ready In: 
220 Minutes
Servings: 
4

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