Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, September 9, 2011


2 lbs beef short ribs
2 cups thin sliced carrots
1 cup sliced celery
3/4 cup chopped green bell pepper
1 large onion, sliced
1 can (16-oz) diced tomatoes
2/3 cup barley
1/4 cup chopped parsley
1 tbsp instant beef bouillon granules
2 tsp salt
3/4 tsp basil
5 cups water

Spray a large skillet with nonstick cooking spray; slowly brown ribs on all sides and drain well.

Place the carrots, celery, bell pepper, and onion in the crockpot or slowcooker. Place the browned ribs over the top of the vegetables. Combine the undrained tomatoes with the barley, parsley, bouillon granules, salt and basil. Pour the mixture over the meat. Add the water but do not stir. Cover and cook on low setting for 10 hours or so. Remove the bones from the soup and chop the meat.

Skim any excess fat from the soup. Return the meat to the cooker, season with salt and pepper, if needed.

Yield: 8 to 10 servings

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