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Beef and Barley Soup
A simple and hearty soup that will warm and fill you up.
Course Lunch, Main Dish
Servings
Ingredients
  • 12 Ounce boneless beef chuck roast, cut into 1/2 inch pieces
  • 4 Cups water
  • 1 10 1/2 oz. Can condensed French onion soup
  • 1 Cup shredded carrots (2 medium)
  • 1/2 Cup regular BARLEY
  • 1 Teaspoon dried thyme or oregano
  • salt and pepper to taste
Course Lunch, Main Dish
Servings
Ingredients
  • 12 Ounce boneless beef chuck roast, cut into 1/2 inch pieces
  • 4 Cups water
  • 1 10 1/2 oz. Can condensed French onion soup
  • 1 Cup shredded carrots (2 medium)
  • 1/2 Cup regular BARLEY
  • 1 Teaspoon dried thyme or oregano
  • salt and pepper to taste
Instructions
  1. Lightly coat a large skillet with nonstick cooking spray.
  2. Heat skillet over medium heat.
  3. Brown meat in hot skillet; drain off fat.
  4. In a 3½ to 4½ quart slow cooker combine meat, water, soup, carrots, barley and thyme.
  5. Cover and cook on low-heat setting for 7 to 8 hours (3½ hours on High).
  6. Season to taste with salt and pepper.