Beef Barley Soup

Course : Crockpot
Serves: 4
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2 pounds beef shanks
2 cups thinly sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion -- sliced
16 ounces tomatoes cut up
1/4 cup snipped parsley
1 tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil -- crushed
5 cups water

Preparation / Directions:

Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover. Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.

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