Beef and Barley Soup
A simple and hearty soup that will warm and fill you up.
  • 12Ounce boneless beef chuck roast, cut into 1/2 inch pieces
  • 4Cups water
  • 110 1/2 oz. Can condensed French onion soup
  • 1Cup shredded carrots (2 medium)
  • 1/2Cup regular BARLEY
  • 1Teaspoon dried thyme or oregano
  • salt and pepperto taste
  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.