![\"Beef](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2014\/01\/100_35351-300x225.jpg\")
<\/a><\/p>\n1 1\/2 lbs. bottom round cut into 1-in. chunks(or your choice of cut)
\n1 Tbsp. olive oil
\n1 can (14 1\/2 oz.) diced tomatoes
\n1 C. chopped onion
\n1 C. diced celery
\n1 C. sliced fresh carrots
\n1\/2 C. chopped green pepper
\n4 C. beef broth
\n2 C. water
\n1 C. spaghetti sauce
\n2\/3 C. medium pearl barley
\n1 Tbsp. dried parsley flakes
\n2 tsp. salt
\n1 1\/2 tsp. dried basil
\n1\/2 tsp. pepper<\/p>\n
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.<\/p>\n
Yields: 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n
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![\"Beef](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2014\/01\/100_35351.jpg\")
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