Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Pure Cane Sorghum, Soups and Stews, Worcestershire Sauce

Beef and Barley Soup in a Crock Pot

Yield: 6-8 servings/ Prep: 20 min/ Cook: 4-8 hours (unattended)


1 Tbsp vegetable oil

1½ pounds ground beef

2 Tbsp tomato paste

1 medium onion, diced

2 large carrots, diced

3 stalks celery, diced

2 Tbsp Bourbon Barrel Aged Worcestershire

1 Tbsp Bourbon Barrel Aged Sorghum

2 tsp Bourbon Smoked Salt

2 tsp dried oregano

1 tsp Bourbon Smoked Pepper

1 bay leaf

1 (28 ounce) can diced tomatoes

1/3 cup barley

5 cups beef stock

grated parmesan, for serving (optional)



1 Heat oil in a large skillet over high heat. Add the ground beef and brown until no longer pink. Add the tomato paste and cook for another 2 minutes.  Pour the meat mixture into the crock pot, along with the remaining ingredients and stir to combine.

2 Set the crock pot on high for 4-6 hours or low for 6-8 hours.  Serve with parmesan on the side for garnishing.