Our Simple Journey of Faith, Family and Life

Thursday, January 20, 2011

Italian Beef & Barley Soup (Crock-Pot)


•2 pounds cubed beef chuck roast

•5 cups water

•2 cubes beef bouillon, crumbled

•1/2 onion, chopped

•1 (8 ounce) can tomato sauce (I use a 15 oz. can if Italian Diced tomatoes)

•3/4 cup uncooked pearl barley

•salt and pepper to taste


1.In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.

2.Cover, and cook on Low for 5 hours.

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