Beef Barley Vegetable Soup

Make beef barley soup with chuck roast cooked with barley and bay leaf in a slow cooker, then cubed and simmered with mixed vegetables in beef broth.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 321 Calories

Ingredients

• 1 tablespoon white sugar
• 1 onion, chopped
• salt to taste
• 4 cups water
• 1 bay leaf
• ½ cup barley
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 (16 ounce) package frozen mixed vegetables
• 1 (3 pound) beef chuck roast
• 2 tablespoons oil
• 4 cubes beef bouillon cube
• 1 (28 ounce) can chopped stewed tomatoes
• ¼ teaspoon ground black pepper, or more to taste

Recipe Instructions

Step 1

Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.

Step 2

Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

Step 3

Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes. Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.

Step 4

Season with salt and pepper before serving.