Ingredients

  • 4 packets beef bouillon
  • 8 ounces can tomato sauce
  • 5 carrots, chopped
  • 2 pounds chuck roast, cut into bite sized pieces
  • 1 cup chopped fresh parsley
  • Fresh ground pepper
  • 1 onion, chopped
  • 3/4 cup pearl barley
  • 2 teaspoons salt
  • 5 cups water

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 604 minutes

Step 2

  • Add carrots to soup with parsley.Taste and adjust seasonings (I usually end up adding a bit more salt and pepper).
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Step 3

  • Serve. And serve. And serve.