The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.
Ingredients
- 2 pounds cubed beef chuck roast
- 5 cups water
- 4 cubess beef bouillon , crumbled
- 0.5 onion , chopped
- 1 can tomato sauce , 8 ounce
- 0.75 cups uncooked pearl barley
- salt and pepper to taste
Instructions
-
1
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
-
2
Cover, and cook on Low for 5 hours.
Nutrition Facts
Per serving
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