A great fall soup for the crockpot
My sister Julie's sweet baby is almost a month old. Juju--I wish I lived closer to you so I could bring you and your family a big pot of this hearty, delicious soup. This has lots of protein and vitamin A and C, as well as fiber, iron and b vitamins to help you as you continue to recover.Beef Barley and Vegetable soup (from Eating for Pregnancy cookbook)
2 Tbsp. canola or olive oil
1 medium onion finely diced
2 cups sliced carrots
1/2 c. uncooked barley, rinsed under hot water
1 pound beef shank (bone in (Note: I just used boneless round steak when I made this last week and it worked great)
1 14.5 ounce can of diced tomatoes (do not drain)
6 cups beef stock
1 zucchini, sliced
salt and pepper to taste
Using a large nonstick skillet, saute the onion for 3 minutes. Add carrots and barley and saute for 3 minutes.
Transfer the contents of the skillet to the slow cooker, then add the beef shank, tomatoes, zucchini and stock. Cover and cook on high for 6 hours.
Remove shank from soup and remove meat from bone. Cut in small pieces and return it to the soup. Add more water or broth to thin soup and heat through before serving. Season with salt and pepper to taste.
Enjoy!
posted by Kathryn @ 10:12 AM
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