Crockpotbarbecuedbeefandbeansoup Recipes

SLOW-COOKER BEEF AND BARLEY

Steps:

• Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
• Photograph by Antonis Achilleos

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

CROCK POT BEEF BARLEY SOUP

Steps:

• Layer in crock pot.
• Vegetables and meat.
• Barley, beef broth, and spices.
• Cover with water.
• DO NOT STIR.
• Cook on low 10 hours; high 6 hours, or combination of above.

SLOW COOKER BEEF BARLEY SOUP

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

SLOW COOKER GROUND BEEF BARBECUE

Steps:

• Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease.
• Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine. Set the cooker on Low, and cook for 6 to 8 hours.

SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
• Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
• Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

SLOW-COOKED BEEF BARLEY SOUP

Steps:

• In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.

CROCK POT BARBECUED BEEF AND BEAN SOUP

Steps:

• Place all ingredients in the crock pot except for the barbecue sauce.
• Cover and cook on Low 10 to 16 hours.
• Before serving, remove short ribs and cut the meat from the bones.
• Return the meat to the crock pot.
• Stir in the barbecue sauce before serving.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
• If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.