Mom’s Test Meal Mondays #21

Welcome to another Monday y’all!!
This week we’re talking about our favorite comfort foods!  Whether it’s fried chicken, biscuits & gravy, a favorite meal your mom or grandmother used to make, everyone has that one dish that makes everything better.
This week I’ve got my great friend Sarah from The Ease of Freeze here sharing her favorite comforting soup recipe!!  Sarah’s becoming a well known face around here ~ she and I co-hosted the 12 Days of Christmas Cookies Party!!  Since we’ve covered the sweets the past two weeks, she’s happy to bring something savory to this party!!
Hello, I’m Sarah from The Ease of Freeze and I am thrilled to be co-hosting with Jaime at Mom’s Test Kitchen. I love comfort food and soup is at the top of my list when it comes to comfort. This beef barley soup is a nice soup for Winter and it cooks in the slow cooker making life a bit easier! If you do not like to make large batches of soup to freeze, you can easily cut this in half. I used my food processor to make the preparation a little faster. I hope you enjoy!
Beef Barley Soup – For the slow cooker
Makes 4 meals, 6 – 8 servings Each
1 pack (about 6 lbs) sirloin tips beef or beef stew tips
6 cups sliced carrots
4 c chopped onions
2 bell peppers, chopped
4 (14.5 oz each) cans of diced tomatoes with juice
4 cups pasta sauce
4 T beef bouillon granules
4 t salt
2 t black pepper
2 cups pearled barley, divided

1) Trim beef as needed. Divide evenly among one-gallon freezer bags.
2) Into each of the four bags of beef measure 1 1/2 cups carrots, 1 1/2 cups celery, 1 cup onion and 1/4 of the peppers. (I mix my veggies together and divide evenly among bags) Also, add to each bag: 1 can tomatoes, 1 cup pasta sauce, 1 T bouillon, 1 t salt and 1/2 t black pepper. Seal. Set aside.
3) Into each of the one-quart bags measure 1/2 cup barley. Seal.
4) Place the soup mix and barley into a labeled one-gallon freezer bag and place on a flat surface to freeze. I put a paper towel in between the layers so they do not stick.

To Serve:

1) Thaw overnight in the refrigerator. It’s OK if it is not completely thawed.
2) Place the mix, barley and 4 cups of water int he slow cooker. Heat on low for 8 – 10 hours.

Recipe adapted from: Fix, Freeze, Feast


So now let’s party!

Remember this week’s theme is Comfort Food.
The party is open to any and all of your favorite recipes, but only recipes that fit the theme will be featured at the end of the week. 🙂
Just the reminders:

  • Myself & Sarah would love to have you as new friends!! Please take a minute to follow us both via GFC, Twitter, FB, or any other social media you prefer
  • You are welcome to link up any recipe you like but only recipes that are consistent with the week’s theme will be featured at the end of the week.
  • Please feel free to grab the button in the sidebar or add a direct link back to the week’s party that you are linking up to
  • And finally, go make some new friends ~ spend a few minutes checking out some other recipes that you might want to try out yourself & comment! Everyone loves comments!!
  • Please note that by linking up you are giving permission to use the photos along with a link back to your post in the Mom’s Test Meal Mondays Features post & on Mom’s Test Kitchen’s Social Media Networks

And remember, if anyone is interested in being a co-host for Mom’s Test Meal Mondays, please email me at momstestkitchen (at) yahoo (dot) com! I’d love to have you!
Be sure to stop by & check out enter the Magical Letter Giveaway!
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