Thursday, June 4, 2015

Slow Cooker Beef and Barley Soup

Earlier this week, we had a pot roast for dinner.  As usual, there remain the couple of slices of beef and a few potatoes, but I like to use these remnants to make a hearty beef and barley soup.  It's such an easy soup to make!  I think you will like this soup that uses up beef leftovers.  Let's pull that storage container of cold beef and potatoes out of the fridge and get started!

Marcia's Beef and Barley Soup

Shredded beef
Cold leftover cooked potatoes, cubed
Handful of barley
1 C diced celery
1 C diced onion
1/2 C diced, peeled tomatoes
3 or 4 C water
1 can of beef broth or beefconsommé
  Place all ingredients in your slow cooker.  Cook on High for 2 hours, then turn to low until ready to serve.  I seasoned my soup with garlic salt, rosemary and freshly-ground pepper.  (This is great with a toasted everything bagel topped with cream cheese!)

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