Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

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
Season with salt and pepper before serving.
Step 4
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.
Step 5
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.

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

Categories

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