On a good note, my son has been home on leave. So it makes the busyness very worth it. I haven't seen him in about a year. He is stationed down in Texas but was deployed to Japan for 6 months. I am so happy to have him home. Even if it is for just two weeks.
Okay, now on to the recipe...
Freezer Crock-pot Beef and Barley Soup
1 1/2 pounds of stew meat
1 large onion
8 medium sized carrots, peeled and sliced (I used baby carrots and just estimated)
3-4 stalks of celery (I didn't use this much because I am not as fond of celery as some. I probably used more like 1 stalk.)
1 1/2 cups frozen corn
1 teaspoon parsley flakes
1/4 teaspoon black pepper
1 1/2 tablespoons beef soup base or about 3 bouillon cubes
3 cloves of garlic minced
1 14.5 ounce can tomato sauce
3/4 cup barley (pearled)
5 cups of water
If you plan to cook it now, just put all the ingredients in the crock-pot and cook on low for 6 to 8 hours. Time will vary depending on how big the pieces of stew meat are.
If you are making it as a freezer meal, put all ingredients, except for the water, in a gallon size bag and freeze. Make sure you label the bag so that you know to put the water in when you make it. I write the cooking time and what to add. I added the date also so that I knew what meals were made when. When you are ready to cook it just take it out of the freezer the night before and cook on low for 6 to 8 hours or high for 3 to 4 hours. It is quite filling so I didn't serve it with anything but you could add a salad or some garlic toast.
My family enjoyed this recipe very much. I even got the little "picky" boys to eat it. Definitely a thumbs up!!!
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