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2. Make These Comforting Beef Recipes Right in Your Slow Cooker

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   Natalie Perry/The Pioneer Woman. Shredded Beef and Broccoli Stir Fry. ... Get the Beef and Barley Soup recipe at Inquiring Chef. SHOP COOKING TOOLS. Inquiring Chef. French Onion Pot Roast.

3. 25 Hearty Stew Recipes That Are Stick-to-Your-Ribs Good - AOL

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   Get the Slow Cooker Beef Stew recipe. ... The Pioneer Woman. Beef Stew with Mushrooms. ... Roasted Tomato & Barley Soup. Roasted Garlic Mashed Potatoes.

4. These Crock-Pot Soup Recipes Were Made for Cozy Nights - AOL

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   Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato. ... Slow Cooker Beef Barley Stew ...

5. Roasted Tomato & Barley Soup Recipe - AOL

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   Want to make Roasted Tomato & Barley Soup? Learn the ingredients and steps to follow to properly make the the best Roasted Tomato & Barley Soup? recipe for your family and friends.

6. 13 High-Protein Soups for Better Heart Health - AOL

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   View Recipe. Quick Beef & Barley Soup. Ana Cadena. Quick-cooking barley and sirloin helps get this beef-and-barley soup on the table in a snap—and it doubles easily. View Recipe.

7. Scotch broth - Wikipedia

   en.wikipedia.org/wiki/Scotch_broth

   Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses Scotch broth is a soup originating in Scotland . The principal ingredients are usually barley , stewing or braising cuts of lamb, mutton or beef , root vegetables (such as carrots , swedes , or sometimes turnips ), and dried pulses (most often split peas and red ...

8. List of soups - Wikipedia

   en.wikipedia.org/wiki/List_of_soups

   Beef tripe pepper soup Phở: Vietnam: Noodle Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats.

9. Roasted Tomato & Barley Soup Recipe - AOL

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   Place the vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley. Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve peach and ...