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From: Nancy,.SanFran

Beef Barley Soup (crock pot)
From:Tiffany Hall-Graham 2/12/94
Serving Size : 8

1 1/2 pounds extra lean beef -- cut in 1" cubes
1 tablespoon cooking oil
1 cup carrots -- thinly sliced
1 cup celery -- sliced
1 cup onion -- thinly sliced
1/2 cup green pepper -- coarsely chopped
1/4 cup parsley -- snipped
4 cups nonfat beef broth
16 ounces tomatoes, canned -- cut up
1 cup spaghetti sauce
2/3 cup pearled barley
1 1/2 teaspoons dried basil -- crushed
1 teaspoon salt
1/4 teaspoon pepper

In a large skillet, brown meat, half at a time, in hot oil. Drain well. In the crockpot, combine carrots, celery, onion, green pepper & parsley. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt & pepper. Stir in browned meat.

Cover, cook on low heat setting for 10-12 hours or on high heat setting for 4 1/2 to 5 hours. Skim off fat.