This is a soup that I’ve only experienced from a can. Nobody in my family ever made anything with “Barley” in it. I wasn’t even sure what barley was until probably college… I knew it came in a can of vegetable beef soup, and that was about it. But for some reason the other day I thought to myself… self… “i’m gonna make beef and barley soup, and I already know what i want in the broth!” So, I set out throwing together ingredients, and I have to say I was pretty pleased with the results. Best part? This all cooked in the crock pot while I was 2 hours away at a baseball game. It’s about as low maintenance as you can get. My husband doesn’t enjoy soup, so I often share what I make with my neighbors. They gave it their official seal of approval, so here we go!
Ingredients
- 1 lb of cubed stew meat (beef)
- 1/2 of an onion, chopped finely
- 2 carrots, chopped
- 1 stalk of celery, chopped
- 1 cup sliced (fresh or canned) mushrooms
- 1 tsp salt
- 1/2 tsp pepper
- 1 TBSP minced garlic
- 40 oz of beef broth
- 1 Tbsp Red Wine
- 1 TBSP Worcestershire sauce
- 3 Bay leaves
- 1 can of condensed french onion soup (i used campbells)
- 1/2 cup of uncooked pearl barley
Directions:
- The first thing I did was take the stew meat, which is already cubed into about 1 inch cubes, and i cut the pieces into 4’s. I wanted this soup to have lots of pieces of easy to chew beef, vs having big hunks of beef like a stew.
- Once you’ve cut your beef, place it in the bottom of the crock pot, and throw everything else right in on top of it.
- Stir the mixture around a couple times and then cook the whole thing for 8-10 hours on low.
- Remove the bay leaves before serving.
Makes 9 (1 cup) servings= 185 Calories per serving
Appx 4 weight watchers points plus per serving
Mommy's on a diet 