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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

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Ingredients


2 pounds beef stew meat
4 cups beef stock
1 pound sliced Crimini mushrooms
4 carrots, sliced
2 stalks celery, sliced
1 large onion, diced
2 cloves garlic, minced
1, 15 ounce can diced tomatoes
1 teaspoon dried Marjoram
1/2 teaspoon Thyme
4 cups water
1 1/2 cups pearl barley (Not quick Barley)

Salt and pepper to taste

Step by Step Instruction

Place all ingredients except the barley into the vessel of your slow cooker.  Give everything a good stir and set on high for 6 hours.

Once the initial cooking time has expired, add the barley to the soup and stir well.  Return the lid and continue to cook on high for 45 to 90 minutes or until the barley is cooked through and  just a bit chewy.

When the barley is done, your soup is ready to enjoy.

Leftovers can be stored in an airtight container (I like mason jars) in the fridge for up to a week or frozen in an airtight container for up to 3 months.


Enjoy!

Slow Cooker 

Beef Barley Soup

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