Soups are good make-ahead meals. This batch makes about three quarts of soup. I thought it tasted a bit spicy, so I may leave out the paprika and black pepper next time.
Ingredients
1 lb beef stew meat
1 qt organic vegetable or beef broth
2 14-oz cans of organic diced tomatoes
4 organic carrots, sliced
3 potatoes, diced
1 oz red wine
1/4 c unbleached white flour
1/2 c pearl barley (optional)
herbs & spices:
1 garlic clove, chopped
1 whole bay leaf
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp paprika (optional)
1/2 tsp organic granulated sugar (optional, if soup tastes acidic)
Directions
1. Combine ingredients except for flour and pearl barley in the slow cooker, starting with the chopped vegetables, followed by meat, herbs and spices.
2. Cook for 6 hours on "high".
3. (optional) In a separate pot, bring a 1.5 cups of water to boil. Add pearl barley, cover the pot and cook on low-medium for 45 minutes. Turn off heat. Fluff with a fork and add to slow cooker. Stir to distribute the pearl barley evenly throughout the soup.
