There's nothing like ending the day with a wonderful dinner that you did not have to cook moments before. I love my crock pot and I've been using it a lot, lately. Did you know that you can assemble all the ingredients inside your crock pot insert and refrigerate it overnight? Then add an extra hour to the cooking time. I like to put my crock pot meal together while I'm making dinner. Then, the next night's meal is finished, too!
TCF has the meatiest soup bones I've ever seen, and they make the perfect Beef and Barley Soup.
This is so easy, you'll make enough to freeze!
Vegetable Beef and Barley Soup with Toasted Cheese Sandwiches
1-2 pkg. Timber Creek Black Angus Beef Soup Bones
1 can Whole Tomatoes, crushed, extra juice discarded
1/4 Whole Barley (not pearled) soaked overnight, drained and rinsed
5 Whole Peppercorns
2 Whole Cloves
1 large Onion, chopped
2 stalks Celery, chopped
1-2 Carrots, chopped
4 C (1 box) Beef Broth
4 C (1 box) Chicken Broth
Water, if necessary
Salt and Pepper
Put everything into the crockpot, cover and cook over low heat for 10 hours.
Remove the meat from the bones, chop or shred and return to the pot.