Recipe(tried): Vegetable Beef Barley Soup (Crockpot)

Good Morning Everyone!

Well its wet all around, it's been raining all morning but the forecast for Hurricane Gordon is for it to make landfall somewhere near Cirtrus County way above us.

Tody is not the day to be fooling in the kitchen. So I decided on this Crockpot Vegetable Beef Barley Soup. The recipe is courtesy of one of those Pillsbury Cooking booklets you find at the grocer checkout lines.

I'll be servings this with Blueberry Muffins.

Happy Cooking! Gina

Vegetable Beef Barley Soup

3/4 c. chopped onion
3/4 c. 1-inch pieces of green beans
2/3 c. uncooked barley
2/3 c. frozen whole kernel corn
1 1/2 c. water
1 t. salt
1 t. fresh thyme or 1/2 t. dried
1/4 t. pepper
1/2 c. chopped bell pepper
2 cans beef broth (14 oz. each)
2 cans diced tomatoes with garlic (14 oz. each)
1 can (8 oz.) tomato sauce
1 1/2 lbs. beef stew meat

Mix everything in the crockpot, cover and cook on low 8-9 hours.

Blueberry Muffins
Kathleen's Bakeshop
Kathleen King pg.28

These are loaded with blueberries and very buttery.

makeas 12 muffs

3 c. flour
4 1/2 t. baking powder
1/2 t. baking soda
1 1/4 c. sugar
1/2 t. salt
1 c. butter
1 1/4 c. milk
2 eggs, lightly beaten
2 c. fresh or frozen blueberries

Preheat oven to 400. Grease muffin tins. In a large bowl stir together all the dry ingredients. In a med. saucepan, melt the butter and add the milk and egg, stirring for 1 minute or so. Add to the dry ingred. and stir just until moistened. Fold in berries and spoon into tins. Bake 25-30 minutes or until done.
Bake for 25-30 min.