I had to break down and finally wear my winter coat this week. I hate wearing my winter coat. It seems there is no turning back to warm weather once the winter coat comes out. Except thanks to global warming it’s going to be 60 degrees again here in Chicago this weekend! I might have one more weekend winter coat free, but all of us Midwesterners know it won’t last for long. This is why you need this soup recipe. Throw it all in the crock pot, set it for 8 hours, and you’re done! I hate slow cooker recipes that have you brown the meat first. I mean, what is the point of an easy meal if you have to brown the meat first?! Anyway, this is a perfect meal for a cold winter evening. Serve with a warm loaf of crusty bread and you are all set.
Have a great weekend!
Slow Cooker Beef Barley Soup, adapted from Framed Cooks
- 2 pounds chuck roast, cut into bite sized pieces
- 5 cups water
- 4 cubes beef boullion
- 1 onion, chopped
- 5 carrots, chopped
- 4 ribs of celery, chopped
- 1 8 ounce can tomato sauce
- 3/4 cup pearl barley
- 2 teaspoons salt
- Fresh ground pepper
- 1 cup chopped fresh parsley
Combine everything but parsley in slow cooker and stir to mix. Cook on low for 8 hours. Garnish with chopped parsley and serve.
