This soup freezes nicely, too. One of these days, I'm going to make a double batch of this soup and freeze in 4-6 portions. Combined with other soups I plan to serve this fall/winter, I should only have to make this particular soup once (maybe twice) during this soup season.
Here's the recipe....
Beef Barley Soup
- 1 lb. London Broil, diced into small pieces
- splash of Olive Oil (enough to coat bottom of skillet
- 5 - 6 cans (14 oz each) beef broth
- 1 1/4 cups chopped onion
- 3/4 cup chopped celery
- 1 tsp. dried oregano, crushed
- 1/4 tsp. black pepper
- heaping Tbs. minced garlic
- 1 bay leaf (2 if they are small)
- 1 1/2 cups mixed frozen veggies(peas, carrots, corn, lima beans, green beans)
- 14 1/2 oz. can diced or stewed tomatoes, undrained
- 1 1/2 cups diced potatoes
- 2/3 cup barley*
- In a skillet, brown meat in hot oil. Drain.
- Add all ingredients to slow cooker.
- Cook on high for 4 hours or low for 8 hours.
* Do not use quick-cooking barley, it's not meant for the long hours of cooking in the slow cooker.
I originally found this recipe in an email from Better Homes and Gardens. I adapted it to our tastes (i.e. I use more potatoes and veggies than the original recipe calls for, plus add more broth to accommodate the extra veggies).
For more great soup recipes, be sure to check out Life As Mom's Ultimate Recipe Swap. This week's theme is Soup! MMmmm! MMmmm! Good!
I am also sharing this recipe with the October Fest Carnival of Super Foods hosted by Katie at Kitchen Stewardship. The theme on October 8th will be recipes that call for broth/stock. Be sure to check out her blog for more great recipes!