beef and barley soup in the crock is so good...everything equal parts I use 1/2c each for a smallish batch or 1c each for a large stock your freezer batch of meat, barley (this is flexible depending on your love of barley!), carrots, onion, celery, tomatoes (fresh or canned or juice..if using paste use a couple TBS instead) and then enough water to cover plus an inch or so add in any seasonings you want...I like garlic, thyme, oregano, Worcestershire, salt, brewers yeast, red pepper flakes or hot sauce. Cover set to med and cook till done..check if you need to add water barley soaks it up and then if you like it more soupy add more water..
Fitness Minutes: (40,302)
12/17/12 8:19 P
on the weekend I roast veggies in the oven and make some pasta or brown rice to go along. I love not having to cook at every meal and it reheats really well. I've made several of the spark recipes and they are all great. I've done the roasted root vegetables before and really enjoyed them. This past weekend I made roasted cauliflower, roasted broccoli and a zucchini and onion recipe that I found on Spark Recipes. I have plenty for several meals, my meals consist of mostly veggies with a little pasta or rice on the side. Very healthy and delicious.
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