Beef & Barley Soup

Ingredients:

1/2 pound leftover roast (Today I used tri-tip.)

drippings from the roast or 2 cans beef stock

1 large onion, chopped

3 stalks of celery, chopped

6 carrots, sliced

1 pound bag of frozen cut green beans

2 -12 oz. cans of V-8 juice

3/4 cup pearl barley

boiling water to fill crock

Here’s the easy part.  Throw all the chopped, sliced and cubed ingredients in the crock pot.  Add the barley, stock or drippings and the V-8.  Fill the crock pot with boiling water.  Turn the crock on to high heat and cook for 6 hours.

Serve this soup with some fresh bread and a green salad!  Simple, delicious and nutritious.