This hearty soup can be made in a slow cooker or on the stovetop. Serve with crusty bread and enjoy.
Preparation Time
20 mins
Cooking Time
4 hr 15 mins
Total Time
4 hr 35 mins
Calories
321 Calories
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.
Ingredients
1 tablespoon white sugar
1 onion, chopped
salt to taste
4 cups water
1 bay leaf
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
0.5 cup barley
0.25 teaspoon ground black pepper, or more to taste
