Ingredients
-
1 1/2
-
1/2
-
1
-
3/4
-
2/3
-
2 1/2
-
1
-
1/2
-
1/4
-
1/2
-
-
-
-
-
Directions
Vegetable-Beef Barley Soup (Crock Pot),This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.,This was exactly what I was hoping for! So good! I like the garlic in it! Made for CQ 2014,Delicious! I cut the recipe in half and used fesh vegetables cut into chunks (carrots, celery, a leftover zucchini, some garlic and a few green beans). Wonderful. I did use beef broth for the water and bouillon. Served with recipe#105726#105726 and we had a great meal. Made for Zaar Chef Alphabet Soup ~ Jan-June 2013.
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Steps
|
1
Done
|
Rinse the Frozen Vegetables Under Cold Running Water to Separate and Partially Thaw Before Adding to Soup. |
|
2
Done
|
Mix All Ingredients in 3 1/2- to 6-Quart Crock Pot. |
|
3
Done
|
Cover and Cook on Low Heat Setting 8 Hours or Until Vegetables and Barley Are Tender. |
