This is one of my favourites. I make it often in the cool/cold months.
I make liberal use of my "Vidalia Onion Chopper" with the 1/4" die for
cutting veg - rather than the "thin sliced" called for in the ingredients
list. Except the celery - I do slice that across in 1/4" slices.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef-Barley Soup
Categories: Soups, Beef, Vegetables, Grains, Herbs
Yield: 6 Servings

1 1/2 lb Cheap cut of beef; 1/4" dice
1 tb Oil
1 c Thin sliced carrots *
1 c Sliced celery
1 md Onion; thin sliced *
1/2 c Coarse chopped bell pepper *
1/4 c Snipped fresh parsley
+=OR=+
2 tb Dried parsley
4 c Beef broth
16 oz Can diced tomatoes
1 c Jarred spaghetti sauce
2/3 c Pearl barley; uncooked
1 1/2 ts Dry crushed basil
1 ts Salt
1/4 ts Ground black pepper

In a large skillet brown meat, half at a time, in hot oil.
Drain well.

Meanwhile in crockpot combine carrots, celery, onion,
green pepper, and parsley. Add broth, undrained tomatoes,
spaghetti sauce, barley, basil, salt, and pepper.

Stir in browned meat. Cover crock pot; cook on LOW setting
for 10-12 hours or on HIGH setting for 4 1/2 to 5 hours.
Skim off fat.

* You can use your Vidalia Onion Chopper (as seen on TV).
The 1/4" die works well. -- UDD

Source: Better Homes and Gardens New Crockery Cookbook

Uncle Dirty Dave's Kitchen

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... Nice guys finish last. But we get to sleep in.

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