Soups recipes

Beef Vegetable Barley Soup

Course : Soups
Serves: 12

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Ingredients:

1 pound beef stew meat -- cut into 1 inch cubes

1 large beef knuckle bone -- cut in half

1 large onion -- diced

3 stalks celery -- coarsely chopped

2 cloves garlic, -- peeled

1 teaspoon salt

1 medium rutabaga -- peeled and cubed

3 quarts water

8 medium carrots -- cut into 1 inch pieces

2 medium parsnips, peeled and -- cut into 1/2 inch pieces

3 pieces beef bouillon cubes

1 cup barley

1/2 cup oatmeal

1 teaspoon salt and pepper -- to taste

Preparation / Directions:

Place stew meat, knuckle bone, onion, celery, garlic, salt, rutabaga, bouillon cubes and water in the slow cooker. Set on low and cook for 7 to 8 hours. Remove knuckle bone and strip off any meat and marrow. Discard bone. Add meat and marrow to slow cooker. Add carrots and parsnips, barley, oatmeal and pepper and cook 2 hours longer.

Beef Vegetable Barley Soup

Ingredients:

Preparation / Directions:

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