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