Ahh! The crock pot is becoming my good friend! Now, if only it had a better home than in a closet on a high shelf with stuff stacked on top of the box! I love apartment living! Can’t you tell? I would love to incorporate it into our menu rotation once a week. We’ll see how I do!
This soup came together quite quickly, even though I’m not sure what I’m going to do with all my leftover barley that I have! Recipes would be appreciated! The only glitch that I had was finding French onion soup in my regular grocery store! They were sold out. I really hate going to two different stores in one trip!
My husband and I will eating this for leftovers this weekend. I’m so sneaky, I even scheduled leftovers on the menu!
Enjoy! Check out my new soup tureens from Crate and Barrel from my friend Brooke! Thanks!
Beef and Barley Soup
source: 5-Ingredient Slow Cooker Recipes
Nonstick cooking spray
12 oz boneless beef chuck, cut into 1/2-inch cubes
4 cups water
1 10 1/2 oz can condensed French onion soup
1 cup grated carrot
1/2 medium pearl barley
1 tsp dried thyme or oregano, crushed
Coat a large skillet with cooking spray. Heat over medium heat. In hot skillet cook meat until brown. Drain off fat.
In a 3 1/2 to 4 1/2 quart slow cooker combine the meat, water, soup, carrot, barley and thyme.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Season with salt and black pepper.