With the weather turning cooler, I like to have at least one meal a week as a "soup" meal. Easy on the budget and a great way to get in some extra veggies. Look for several new soup recipes.
INGREDIENTS
1 pound lean stew beef, cut in 1/2-inch cubes
2 packages favorite frozen soup veggies (peas, carrots, onions, peppers, etc.)
3/4 cup barley
1 bay leaf
1 14oz. can diced tomatoes
1 can V-8
6 cups beef broth - low sodium
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. onion powder
Salt and pepper to taste
1/2 cup red wine (optional - but yummy)
In crock pot, combine stew beef with frozen veggies, barley, bay leaf, spices and beef broth and wine. Cook beef and barley soup on LOW in crock pot for 6 to 8 hours.
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1 comment:
don't you just love barley! I try to use it as often as I can ! This is one of my favorite soups to make for us.
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