SUBMITTED BY: Nancy Josland Dalsin
Beef and Vegetables with Barley Soup
Sunday nights roast, is Monday nights soup. Nothing feels better on a cold winter’s night the a hot bowl of homemade soup!
Sunday Night Pot RoastIngredie…nts
1 – 3 pound roast
flour
salt
pepper
1 can of Campbell’s Golden Mushroom Soup
1 package of Lipton’s Onion Soup Mix
1 – 8 ounce can of tomatoes
2 TBS of Tomato Paste
2 TBS of Cognac or Brandy
1/2 cup of red wine
3 cloves of diced garlic
Bouquet of garni (3 springs of Rosemary, Thyme, Bay Leaf)
6 cups of beef brothI dredged the roast in flour, mixed with salt and pepper and browned it on all sides in a skillet.
In the slow cooker I added the rest of the ingredients and left it to cook on low for 8 hours.Monday Nights Beef and Barley with Vegetables SoupTo the broth that Sunday nights roast was cooked in, in the slow cooker I added:2/3 cups of pearl barley
2 chopped celery stocks
1 medium size chopped onion
1/2 cup diced carrots
1 cup diced potatoes
1 can of sweet corn
1/2 cup of frozen peas
1 sweet red bell pepper chopped
1/2 cup spinach
1 can of plum tomatoes
1/8 cup of Worcestershire sauce
a few splashes of hot sauce
1 TBS tomato paste
1 sprig of rosemary removed from stem and chopped(you can add mushrooms or whatever vegetables you like to this soup)
fresh ground pepper and kosher salt to taste
Cook in slow cooker on low for 8 hours or on high for 4 hours.
If you enjoyed this article, please consider sharing it!
