Beef Barley Vegetable Soup

Ingredients

• Servings: 10
• 1 (3 pound) beef chuck roast
• 1/2 cup barley
• 1 bay leaf
• 2 tablespoons oil
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 (16 ounce) package frozen mixed vegetables
• 4 cups water
• 4 cubes beef bouillon cube
• 1 tablespoon white sugar
• 1/4 teaspoon ground black pepper
• 1 (28 ounce) can chopped stewed tomatoes
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 30 mins

Ready Time: 5 hrs 50 mins


• in a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on high, but can vary with different slow cookers). add barley and bay leaf during the last hour of cooking. remove meat, and chop into bite-size pieces. discard bay leaf. set beef, broth, and barley aside.
• heat oil in a large stock pot over medium-high heat. saute carrots, celery, onion, and frozen mixed vegetables until tender. add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. bring to boil, reduce heat, and simmer 10 to 20 minutes. season with additional salt and pepper to taste.