|
Barley Beef Soup
By Wendy Kennedy
Crock pot recipe
1/2 lb lean ground beef (225 g)
1 large onion, chopped
1 tbsp oil (15 ml)
1 16 oz bag of shredded coleslaw mix (about 8.5 cups) (454 g)
1 14 oz can diced tomatoes (398 ml)
1 cup frozen mixed vegetables (250 ml)
1 10 oz can beef broth (284 ml)
6 cups water (1.5 L)
1/2 cup pearl barley (125 ml)
1 bay leaf
1 tsp dried whole oregano (5 ml)
1 tbsp beef bouillon powder (15 ml)
Brown ground beef & onion. Drain off any fat. Put into crock pot.
Add rest of ingredients & mix. Cover & cook on low for 6 or 7 hours
(or on high for 3 to 3.5 hours). Makes 12 - 13 cups of soup.
This soup is thick & hearty - makes a great supper served with salad &
buns.
From
http://www.CanadianCountryGifts.com
|