AI USED – SCAN FADED
Beef-Barley Soup
Prep Time: 10 minutes
Start to Finish: 8 hours 20 minutes
Makes: 6 servings (about 1 1/2 cups each)
Ingredients
1 1/2 lb beef stew meat
2 medium carrots, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 cup sliced fresh mushrooms
4 cans (10.5 oz each) condensed beef consommé
1/2 cup uncooked pearled barley
2 dried bay leaves
1 cup frozen baby sweet peas
Instructions
1. In a 4- to 5-quart slow cooker, combine all ingredients except the peas.
2. Cover and cook on Low for 8 to 9 hours.
3. About 10 minutes before serving, stir in the peas.
4. Increase the heat setting to High.
5. Cover and cook about 10 minutes, or until the peas are heated through.
6. Remove the bay leaves before serving.
High-Altitude Note
Altitude 3,500–6,500 feet: No changes needed.
Kitchen Tips from the Recipe Page
Substitute half of the ground beef with ground pork to give chili a richer flavor.
Add the peas at the end of cooking to preserve their fresh flavor and bright green color.