• 2 pounds boneless lean beef, cubed
• 3 tablespoons vegetable oil
• ½ teaspoon salt
• 1½ teaspoon ground black pepper
• 2 teaspoons garlic powder
• 6 or 10 cloves of garlic, roasted, added whole to the soup
• 4 TBSP low sodium beef base
• 5 cups water
• 2 potatoes: washed (not peeled) and sliced into ¼"x¼"x 1" chunks.
Directions
1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Deglaze with broth and add to the slow cooker.
2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
• 4 TBSP low sodium beef base
• 5 cups water
• 2 potatoes: washed (not peeled) and sliced into ¼"x¼"x 1" chunks.
• 4 stalks celery, chopped into ½" lengths.
• 6 carrots, chopped into ½ lengths.
• 6 carrots, chopped into ½ lengths.
• 6 green onions, chopped into ¼" lengths
• ½ cup chopped fresh parsley (Do NOT get carried away!)
• 1 cup barley
• ½ cup fresh basil, chopped.
• 1 teaspoon dried thyme
• ½ cup chopped fresh parsley (Do NOT get carried away!)
• 1 cup barley
• ½ cup fresh basil, chopped.
• 1 teaspoon dried thyme
Directions1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Deglaze with broth and add to the slow cooker.
2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
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