I invented this recipe as a mix of other recipes last week. It was pretty good! It was a good last wintery soup before the warmer weather comes for good. And you know I love to use my slow cooker so it all cooks while I'm at work!
- 1 1/2 pounds lean ground beef
- 2-4 potatoes, sliced
- 3 stalks celery, sliced
- 2 onions, thinly sliced
- 1 c. frozen peas
- 3 small carrots, sliced
- 1 (10.75 ounce) can diced tomatoes
- 4 c. beef broth (I ended up using a combo of broth, water, and boullion cubes, based on what I had available)
- 1 c. water
- garlic powder, parsley, thyme, and salt and pepper to taste
- 1 c. cooked barley
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Place a the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt, pepper, herbs, and garlic powder. Throw in the carrots, onions and peas. Mix together the tomato soup, water and broth, and pour over the top. Cover, and set to low for 6 to 8 hours.
- Close to the end of the cooking time, add the cooked barley and stir.