Beef-Barley Soup

1 1/2 pound beef stew meat
1 tablespoon oil
1 cup carrots sliced thin
1 cup celery sliced
1 medium onion sliced thin
1/2 cup green pepper coarsely chopped
1/4 cup parsley snipped
4 cup beef broth
1 can tomatoes cut up
1 cup spaghetti sauce
2/3 cup pearl barley
1 1/2 teaspoon basil dry & crushed
1 teaspoon salt
1/4 teaspoon pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in crockpot combine carrots, celery,
onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for
4 1/2-5 hours. Skim off fat.

Source: Better Homes & Gardens New Crockery Cookbook

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Notes: 6 servings

I make double of this and take out all but enough for dinner BEFORE you add the barley. Then I freeze them in meal size portions in ziplocks. You can freeze the barley but it gets really big and mushy. To recook I thaw in fridge or microwave then put in a pot on the stove till hot.

Submitted By: Christi