Beef Barley Vegetable Soup

A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth.

• Preparation Time: 20 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 20 mins
• Calories: 321 Calories

Ingredients

• 1 tablespoon white sugar
• 1 onion, chopped
• salt to taste
• 4 cups water
• ¼ teaspoon ground black pepper
• ground black pepper to taste
• 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

Recipe Instructions

Step 1

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.

Step 2

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.