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Beef Barley Soup

1 1/2 lb Beef stew meat
1 tb Oil
1 c Carrots; sliced thin
1 c Celery; sliced
1 md Onion; sliced thin
1/2 c Green pepper; coarsely chopped
1/4 c Parsley; snipped
4 c Beef broth
1 cn Tomatoes; canned, cut up
1 c Spaghetti sauce
2/3 c Pearl barley
1 1/2 ts Basil; dry & crushed
1 ts Salt
1/4 ts Pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in slow cooker combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti 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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