This recipe for Vegetable-Beef Barley Soup (Crock Pot) brings together 1 1/2 lbs lean stewing beef, 1/2 cup bell pepper, chopped, 1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.) in a practical dish for home cooking. It takes about 8 hrs 20 min to prepare and cook. It makes approximately 10 servings.
This is a delicious way to serve something a little exotic without slaving over a hot stove with complex recipes. Serve this with your favorite hummous and pita bread along side a spinach salad.
My favorite cooking appliance is the crockpot. It is so versatile and I am finding can be used for anything. I came up with this recipe and just made it last evening very easy. Only 4 ingredients.
I love crock pot cooking, and am always in search of new recipes. Growing up in NE Wisconsin, we are lucky to have a large Belgian/German settling and influence on food. This recipe combines one of my favorite comfort foods with the convenience of a crockpot. This smells so good when I come home from work.
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles – oh yes, don’t forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
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