This soup is one of those that smells soooo good to come home to. You can even brown the beef and add it with the remaining ingredients to the crockpot so that you’ve got supper waiting for you in the evening. For those of you who are unfamiliar with barley, it is a treat to have on-hand through the winter especially. I have just begun using it in soups, stuffed peppers, and so on, and it’s a hearty addition that we all really like. My hubby even prefers it over brown rice in some things now. However, if you don’t have barley on-hand, you can use rice or even pasta.
1 lb. stew meat, browned in oil with 3 cloves minced garlic
1 c. celery, chopped
1 c. carrots, chopped
1 c. onion, chopped
1 quart stewed tomatoes
1 c. pearled barley, raw
8 c. chicken broth OR 8 c. water and 8 bouillon cubes
Combine browned beef and garlic with remaining ingredients.
Simmer on the stovetop for about two hours or cook in the crockpot on low for about 6 hours.