Italian Beef Barley Soup
- 2 pounds cubed beef chuck roast
- 5 cups water
- 4 cubes beef bouillon, crumbled
- 1/2 onion, chopped
- 1 (8 ounce) can tomato sauce
- 3/4 cup uncooked pearl barley
- Salt and pepper to taste
- In a slow cooker, combine beef, water, bouillon, onion, tomato sauce,
barley, salt and pepper.
- Cover, and cook on LOW for 5 hours.
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