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© Meredith Corporation. All rights reserved. Used with permission.
(about 12 cups)
In an extra-large skillet, cook meat and onion in hot oil over medium-high heat until brown. Drain. Add tomato paste; cook and stir for 2 minutes. Add 1/2 cup broth, stirring to scrape up any crusty brown bits.
Transfer meat mixture to a 5- to 6-quart slow cooker. Stir in the remaining broth, tomatoes, parsnip (or potato), frozen vegetables, barley, celery, bay leaf, garlic, oregano (or basil) and pepper.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove and discard bay leaf before serving.