Tasty Planner - Recipe - Vegetable Beef Barley Soup -- crockpot by Cookinmamma

Instructions

I start this the night before on low (around 8 or 9 p.m. after I have cleaned up the kitchen from dinner. I put about 2 cups of water in the Crock Pot and put the meat in and mix it up (basically make sure the meat is covered. Cook on LOW setting overnight.)

The next morning, add 2-3 more cups of water, the barley, tomatoes, green beans and corn. Cover, cook on HIGH setting about 3-4 hours. Stir and add more water if necessary (it usually is necessary to add 1-2 more cups throughout cooking). Add some salt and pepper to taste. Stir again, cover and cook for another 2-3 hours on LOW setting. Serve hot.

Yield: 10-12 servings

NOTE: Remember to keep an eye on the water level. Barley absorbs a lot of water and you may need to add more water throughout the cooking process. You can add onion, carrots, peas, etc…and veggies you want. I sometimes grab whatever is available in the house. You can substitute frozen veggies for canned. Use whatever you have handy and in amounts to fill your Crock Pot.