I am so excited to share with you another recipe from my new crockpot cookbook, Cook Smarter, Not Harder. This beef and barley soup makes a bunch and is so hearty, fulfilling and delicious! I also do this as a freezer meal. It is easy to prep and freeze to save for those busy nights when you just don’t have a lot of time to spend in the kitchen.
Beef and Barley Soup

Cook Smarter Not Harder

What you’ll need:
-1.5 lbs Beef Stew Meat. Sometimes when you buy stew meat at the grocery store you still need to cut it into smaller pieces. I bought the meat in this picture at Costco and it was enough for a triple batch.
-1 large red onion, chopped
– Appx 8 medium sized carrots, peeled and sliced
-3-4 stalks of celery, sliced
-1.5 cups frozen corn (or you could use a 14.5 ounce can of canned corn)
– 1 tsp parsley flakes
– 1/4 tsp black pepper
– 1.5 Tbsp “Better than Bouillon” paste or 3 cubes of beef bouillon (can add more to taste if you like)
– 3 garlic gloves minced
-1 14.5 ounce can tomato sauce
– 1/2 cup barley (pearled)
– 5 cups water

1. All you do is throw all your ingredients in the crockpot and cook for 3-4 hours on high or 6-8 hours on low.

Freezer Meal Instructions:
1. Put all the ingredients in the freezer bag except for the 5 cups of water.
2. On the outside of the bag write the date, the name of the meal, and “add 5 cups water.”
3. Make sure to push out any extra air in the bag to avoid freezer burn.
4. The day before you want to make this meal take it out of the freezer and allow to defrost in your fridge.
5. The morning/afternoon you want to eat the meal for dinner, just put everything in your crockpot, add 5 cups water, and cook for 3-4 hours on high or 6-8 hours on low. This will make extras- I just put my extras in a tupperware container and eat for lunch during the rest of the week.

If you want more recipes that are easy and healthy, click here for my new cookbook, Cook Smarter, Not Harder.

Your Friend,

P.S To see more of my cookbooks or my most popular programs, click here!