----- Now You're Cooking! v4.58 [Meal-Master Export Format]

      Title: Beef-Barley Soup
 Categories: beef, crockpot, soups/stews
      Yield: 6 servings

  1 1/2 lb Beef stew meat
      1 tb Oil
      1 c  Carrots; sliced thin
      1 c  Celery; sliced
      1 md Onion; sliced thin
    1/2 c  Green pepper; coarsely chopped
    1/4 c  Parsley; snipped
      4 c  Beef broth
      1 cn Tomatoes; cut up
      1 c  Spaghetti sauce
    2/3 c  Pearl barley
  1 1/2 ts Basil; dry & crushed
      1 ts Salt
    1/4 ts Pepper

  Cut meat into 1" cubes. In a large skillet brown meat, half at a
  time, in hot oil. Drain well  Meanwhile in crockpot combine
  carrots, celery, onion, green pepper, and parsley. Add broth,
  undrained tomatoes, spaghetti sauce, barley, basil, salt, and
  pepper. Stir in browned meat. Cover; cook on low-heat setting for
  10-12 hours or on high-heat setting for 4-1/2 to 5 hours. Skim off
  fat.

  Source: Better Homes & Gardens New Crockery Cookbook

  Posted by: Terrie Peterson

  MY MODIFICATIONS: Because we are moving this weekend, I didn't have
  many things handy so I just used what I had still unpacked. Here it
  is:

  1 1/4 lb Stew beef
     28 oz Can crushed tomatoes
      4 c  Water
      4    Beef bouillon cubes
      4    Carrots; thinly sliced
    1/2    Onion; thinly sliced
  1 1/2 ts Basil
      1 ts Salt
    1/4 ts Pepper
    2/3 c  Pearl barley
      1 sm Can corn
  
  I just dumped them all in together and let it cook for 4 hours on
  high. The meat was done but still somewhat tough, so we just ate
  the soup (left the meat in there) and let the soup continue to cook
  on low for several more hours. I just tried it and the meat is
  done, falling apart! This has such a great flavor, we will be
  having it again soon.

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