Crockpot Beef and Barley Soup (LID)

Crockpot Beef and Barley Soup

I got my first Thyrogen shot this morning. I feel okay, but it’s been a long day and I’m exhausted. I’m getting my second shot tomorrow and I will probably feel worse and not up to cooking. I put this soup in the crockpot tonight, but plan on eating it tomorrow. Nothing is easier than cooking in the crockpot.

This soup is good for LID. It’s easy and comforting. Using lots of veggies and barley bulks up this soup so you can use less meat and still feel satisfied. Serve with some homemade bread. Beer Bread or Irish Soda Bread would be good.

Crockpot Beef and Barley Soup

1 pound lean stew meat, cut into bite-szied chunks
1 onion, chopped
2 carrots, peeled and thickly sliced
2 stalks celery, thickly sliced
2 russet potatoes, peeled and cut into chunks
4 ounces white button mushrooms, cleaned and quartered
1/2 cup pearled barley
32 ounces unsalted beef stock (I like Kitchen Basics brand)
2 cups water
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste

Place all of the ingredients in the crockpot. Cook on high for 4 hours or on low 8 hours.

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1 Comment (+add yours?)

  1. Trackback: LID Round 2, Day 14 | On a Butterfly's Wings

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