BEEF AND BARLEY CROCK-POT SOUP 1 1/2 lb. beef, cut into cubes 1 large onion, chopped 1 bag frozen vegetable mix of choice 1 1/2 cups water 1 tsp. salt 1 tsp. chopped fresh thyme 1/4 tsp. pepper 2 cans (14.5-oz. size) ready-to-serve beef broth 2 cans (14.5-oz. size) diced tomatoes with garlic, undrained 1 can (8 oz.) tomato sauce 2/3 cup uncooked barley 1 package sliced mushrooms
Mix all ingredients in a large slow cooker and cook on low heat for 6 to 8 hours, or until everything is tender. Soup can also be cooked on top of the stove in a large soup pot. Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
