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Beef and Barley Vegetable Soup

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“My mother cut this out of the Kansas City Star and stuck it to my fridge, and I'm posting it so I can throw the clipping away! It does look delicious though, and I'll probably try it soon!”
READY IN:
9hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown beef in skillet over medium high heat.
  2. Drain.
  3. Place in slow cooker crock and add onion, carrots, potato, parsnip, garlic, pepper, basil, beef broth tomatoes, vegetable juice cocktail and water.
  4. Cover and cook on low 7-9 hours.
  5. Turn slow cooker to high.
  6. Stir to break up whole tomatoes.
  7. Stir in barley and frozen mixed vegetables.
  8. Cover and cook on high 30 minutes.
  9. Just before serving, taste and add hot pepper sauce, pepper and salt to taste.

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