Beef Barley Soup

Adapted from a recipe we found on, this is on the menu this week.

2 pounds boneless lean beef, cubed
3 tablespoons olive oil
garlic powder
2 (10.5-ounce) cans beef consomme
4 cups beef broth
3 cups water
4 stalks celery, chopped
6 carrots, peeled and chopped
1 yellow onion, chopped

1 cup barley (I use quick-cooking)

1 teaspoon dried thyme
1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Season with the salt, pepper, and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
2. Add the broth, water, celery, carrots, onion, and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

One Response

  1. Recipe looks good, here is an easy and quick way of making your own consomme, enjoy. Ryan

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