Let your kitchen fill with the aromas of this classic beef barley soup. Thick chunks of super tender beef is cooked low and slow in the crockpot with carrots, celery, barley and just a hint of tomato. This easy slow cooker recipe is a hearty and comforting meal that's just perfect on a cold and snowy night.
Slow Cooker Beef Barley Soup
Submitted to Foodista by My Life, One Picture at a Time
2 pounds chuck roast, cut into bite sized pieces
5 cups water
4 packets beef boullion
1 onion, chopped
8 ounces can tomato sauce
3/4 cup pearl barley
2 teaspoons salt
Fresh ground pepper
5 carrots, chopped
1 cup chopped fresh parsley
Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.
Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes. Add carrots to soup with parsley.
Taste and adjust salt and pepper if necessary.