Brown Rice Beef Barley Soup
- 5 cups water
- 2 cups diced beef
- 1 Tbsp. butter
- 1 carrot shredded
- 1 celery stick diced
- half parsnip sliced
- 1/2 cup frozen peas
- 2 Tbsp. tomato paste
- 1/2 tsp. thyme
- 2 bay leaves
- salt/pepper to taste
- 1 cup cooked brown rice
- 1 cup cooked barley
Turn crock pot on high. Add 5 cups water.
In a frying pan melt butter, add beef. Cook for 15 - 20 minutes on medium/low heat.
Add tomato paste and mix with beef.
Transfer beef into the crock pot.
Add carrot, celery, parsnip, frozen peas, thyme, bay leaves. Season with some salt and pepper.
Cook on high for 2 hours. After this time add brown rice and barley. Cook another 30 minutes.
Serving: 5- 7 | Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg