With the cold weather outside, a bowl of this warm delicious soup hits the spot. Dinner being ready when you walk in the door after a long day of work makes it even better. Beef broth and the spaghetti sauce bring a rich hearty flavor to the soup. I like to sprinkle each serving with Parmesan cheese also. This does freeze well if your only cooking for a few. Enjoy!
1 1/2 lbs. bottom round cut into 1-in. chunks(or your choice of cut)
1 Tbsp. olive oil
1 can (14 1/2 oz.) diced tomatoes
1 C. chopped onion
1 C. diced celery
1 C. sliced fresh carrots
1/2 C. chopped green pepper
4 C. beef broth
2 C. water
1 C. spaghetti sauce
2/3 C. medium pearl barley
1 Tbsp. dried parsley flakes
2 tsp. salt
1 1/2 tsp. dried basil
1/2 tsp. pepper
In a large skillet, brown meat in oil over medium heat; drain. Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings.Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender.
Yields: 8 servings
