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Slow Cooker Beef Vegetable Barley Soup

The Kitchen McCabe
  • minutes
  • Serves 10 to 12

INGREDIENTS

1/2

cut into cubes 2 1/2 lb. rump roast

1 lb

Carrots

1 cup

Corn, fresh or frozen

2

Onions, small

1/4 cup

Parsley, Fresh

3

sprigs Rosemary, Fresh

1 28 ounce can

Tomatoes

12 cups

Beef broth

1 cup

Pearl barley, dry

1 tsp

Black pepper, Ground

1/4 cup

Cornstarch

1 tbsp

Salt