This recipe came from a little Betty Crocker cookbook I got from a $1 bin at Target a few years ago. I’ve tried several of the others in the book, but none compare to this one. It alone was worth the $1 and has become one of my winter go-tos. I haven’t fussed with the recipe at all, because there is no need.
Beef and Barley Soup
3-4 medium carrots, sliced
1 large onion, chopped
2 cloves garlic, minced
2/3 c. frozen whole kernel corn, thawed
2/3 c. uncooked pearl barley*
1/2 tsp salt
1/2 tsp pepper
1 can plain diced tomatoes, undrained
3 cans beef broth
1 c. frozen peas, thawed
Spray a 5- or 6-qt slow cooker with nonstick spray and combine all ingredients, except peas.
Cook on low 9-10 hours.
Turn slow cooker up to high, add peas and cook another 20-30 minutes until peas are tender. *If using quick barley, add it at this stage.
Servings: lots. As the leftovers sit, more of the broth will get absorbed by the barley, so the end of it is more like stew. Leftovers also freeze and reheat just fine.