Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Ingredients: 1 1/2 Pound(s) Carrots; sliced thin 1 Tablespoon(s) Oil 1 Cup(s) Celery; sliced 1 medium Onion; sliced thin 1/2 Cup(s) Green pepper; coarsely chopd 1/4 Cup(s) Parsley; snipped 4 Cup(s) Beef broth 1 Can(s) Tomatoes; canned, cut up(16 1 Cup(s) Spagetti sauce 2/3 Cup(s) Brown lentils 1 1/2 Teaspoon(s) Basil; dry & crushed 1 Teaspoon(s) Slat 1/4 Teaspoon(s) Pepper |
Directions: Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in crockpot combine carrots, celery,
onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting
for 4 1/2-5 hours. Skim off fat.
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