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Slow Cooker Beef Barley Soup
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
1½ lbs. boneless beef roast
½ cup chopped celery
½ cup chopped tomatoes
¾ cup frozen or canned corn
¾ cup chopped carrots
¾ cup frozen or canned peas
½ cup chopped yellow onions
¾ cup pearl barley (found in the grocery store – in the bean section)
9 cups water
Cut meat into 1-inch cubes. In slow cooker, combine meat, celery,
tomatoes, corn, carrots, peas, onions, barley, seasoning and water.
Cook on high for 2 hours, reduce to low and cook for 6-10 hours.
Makes 4 to 6 servings.
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