RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Crockpot Vegetable & Barley Soup: Krupnik - meat
1 pound lean chuck, cut into small cubes 1 large onion, diced 1/4 cup pearl barley 1/4 cup navy beans, soaked in cold water overnight 5 carrots, peeled and diced small 1 16-ounce can stewed tomatoes 4 cloves garlic, crushed 1/2 pound mushrooms, sliced 2 large potatoes, peeled and diced small 1/2 teaspoon freshly ground black pepper Salt to taste Place the meat, onion, barley, beans, carrots, tomatoes and garlic in crockpot and add water to cover by 2 inches. Cover tightly and cook on low overnight. In the morning, add the mushrooms and potatoes and cook on low additional 8-10 hours, until meat is fork tender and barley and beans are cooked through. Season to taste. Makes 8 to 12 servings.
