QUICK AND EASY VEGETABLE BEEF SOUP

GOT A GREAT DEAL ON SOME SUPER TRIM BEEF STEW MEAT AND DECIDED ON VEGETABLE BEEF SOUP IN THE CROCK POTONLY 7 INGREDIENTS, THROW EVERYTHING IN THE CROCK AND COOK ON LOW 6 HOUR.

 

VEGETABLE BEEF SOUP

1 lb super trim beef stew meat**
8 oz pearled barley
4-6 cups beef broth
2 (28 oz) cans of diced tomato (with basil and garlic if desired)
2 garlic cloves, minced
1 (16 oz) pkg soup mix vegetables
1 onion, diced

I FOUND THAT THE BARLEY SOAKED UP MOST OF THE LIQUID SO I WOULD COOK IT FIRST AND ADD IN THE LAST HOUR OF COOKING.  I ADDED VEGETABLE JUICE AND A FEW TBSP OF SUGAR – WORKED WELL!

**YOU COULD USE 96% LEAN GROUND BEEF TO CUT THE FAT CALORIES FROM FAT IN HALF

IF YOU HAVE ANY OTHER VEGGIES ON HAND YOU CAN ALWAYS DICE THEM UP AND THROW THEM IN!

NOTE:  BARLEY DOES CONTAIN GLUTEN SO IF YOU NEED A GLUTEN FREE RECIPE TRY QUINOA IN PLACE OF THE BARLEY.  (I WOULD COOK IT ACCORDING TO DIRECTIONS FIRST AND THEN ADD TO CROCK LAST HOUR OF COOKING.)

EASY AND DELICIOUS – A MEAL IN ITSELF!

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