Beef-barley soup

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       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 1/2-5 hours.  Skim off fat.
 
   Source: Better Homes & Gardens New Crockery Cookbook
   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:
 
 1.25 lbs stew beef
 1 (28oz) can crushed tomatoes
 4 cups water
 4 beef bouillon cubes
 4 carrots, thinly sliced
 1/2 onion, thinly sliced
 1 1/2 teaspoons basil
 1 teaspoon salt
 1/4 teaspoon pepper
 2/3 cup pearl barley
 1 small 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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