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.