SLOW-COOKED BEEF, BARLEY, AND VEGETABLE SOUP

Ingredients

Yield: 11 servings

1-1/4 pounds lean stew beef, cut into bite-size pieces

- 1 medium-large onion, cut into thin wedges

- 1 cup sliced carrot

- 1 tablespoon beef bouillon granules

- 1-1/4 teaspoons dried thyme

- 1-1/4 teaspoons dried oregano

- 1/4 teaspoon ground black pepper

- 5 cups water

- 14-1/2-ounce can diced tomatoes with roasted garlic

- 10-3/4-ounce can condensed tomato soup, undiluted

- 1/2 cup uncooked pearl barley

- 1 cup frozen green peas

Cooking Instructions

Coat a large nonstick skillet with nonstick cooking spray

and preheat over medium-high heat. Cook the beef in two

batches for several minutes, until nicely browned.

Transfer the beef to a 3-quart or larger slow cooker. Add

the onion, carrots, beef granules, thyme, oregano, and pepper.

Pour in the water, undrained tomatoes, and tomato soup.

Cover and cook on high for 4 hours or on low for 8 hours.

Add the barley and cook for an additional hour at high or

2 hours at low, until the barley is tender. Add the peas

and cook for 30 minutes at high or 1 hour at low. Serve hot.