Submitted by Beth Sholtis of Northern Cambria
1/3 of a 16-ounce bag of baby carrots
2 stalks of celery, cut in chunks
3 14-ounce cans of beef broth
2/5 of a 16-ounce bag of pearl barley
1 pound of beef roast
1/4 of a 16-ounce bag of frozen peas
1/4 bag of a 16-ounce bag of frozen green beans
This recipe is made in a slow cooker.
The night before, cut the roast in one inch cubes and brown the cubes in a frying pan. Cool. Boil water in a 5 or 6 quart stockpot to a roiling boil. Rinse pearl barley under cold water in a colander. Add the barley to the boiling water and stir. Cook the barley for 45 minutes - boiling. Pour the water and barley into a colander to drain, and rinse under cold water. Refrigerate the barley and meat in separate storage containers overnight.
Early morning: Place carrots, celery, beef broth, barley and meat into the slow cooker, and set the temperature to low. Cook for 8 hours or more.
One hour before serving, place the peas and beans in the slow cooker. You can add any ingredients that your family enjoys. Makes 4 quarts of soup.