Vegetable Beef Barley Soup

It will fill up their tummies and warm them through and through. Great after a day of skiing or sledding. I make this in the Crockery Pot, but it can be done in a big pot on the stove.)

2-3 lb. chuck roast (or top/bottom round, stew meat), fat trimmed, cut into cubes
1 can cut green beans, drained (16 oz.)
1 can whole kernel corn, drained (16 oz.)
2 cans stewed tomatoes (16 oz. each)
11/2 c. pearl barley
a couple of handfuls of fresh spinach (optional, if you have it in the house)

salt and pepper to taste

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 Crockery 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 Crockery Pot.

Back to top of Crockery Pot Cooking

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *