This soup is a square meal in a bowl. You should really make this soup. It made my babies practically lick their bowls and my husband pledge his eternal love forever more. OK, so I invented that one, but my kids DID devour their portions. Another reason you should make this soup? It is a proud participant in my ever growing repertoire of how-to-get-tasty-dinner-on-the table-without-missing-my-afternoon-nap recipes. Afternoon naps are capital. Just refer to your closest kindergarten teacher for further information.
Note to self – double the recipe next time around.
Slow Cooker Beef and Barley Soup
1 Tbsp olive oil
1 small onion, finely chopped
1 to 1.5 lb (500 to 750 gr) beef stew cubes
2 medium carrots
2 celery stalks
1 medium zucchini (or substitute for a red pepper, 1 cup broccoli florets or any other vegetable that rings your bell)
4 cups beef stock
1 large can of diced or crushed tomatoes (800 ml/28 oz)
1/2 cup barley
1/2 tsp dry thyme
1/2 tsp dry rosemary
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup fresh parsley, finely chopped
2. With a sharp knife, chop the meat cubes into smaller, bite size cubes. Like so:
3. Dice the vegetables into similar bite size pieces.
5. Mix in all the rest of the ingredients (except the parsley) and cook on high for about 3 hours, or on low for about 6 hours. Add chopped parsley and serve, decorated with some more parsley if desired.
6. Optional: if you want to add some richness to the soup, mix 1 Tbsp butter with 1 tsp flour and microwave for 1 minute. Pour the mixture into the hot soup and mix well.