BEEF, BARLEY, VEGETABLE SOUP
List of Ingredients
- 2 TO 3 POUNDS CHUCK ROAST ( REMOVE ANY FAT)
- 1/2 CUP BARLEY
- 1 BAY LEAF
- 3 CHOPPED CARROTS
- 3 STALKS CELERY, CHOPPED
- 1 LARGE ONION, CHOPPED
- 1 POUND FROZEN MIXED VEGETABLES
- 4 CUPS WATER
- 4 BEEF BOUILLON CUBESS
- 1 TABLESPOON SUGAR
- 1/4 TEASPOON GROUND BLACK PEPPER
- 2 TO 4 CUPS CHOPPED STEWED TOMATOES
- SALT AND GROUND BLACK PEPPER
Instructions
- IN A CROCK POT COOK CHUCK ROAST UNTIL VERY TENDER ( USUALLY 4 TO 5 HOURS ON HIGH, BUT CAN VARY WITH DIFFERENT CROCK POTS).ADD BARLEY AND BAY LEAF DURING THE LAST HOUR OF COOKING.
- REMOVE MEAT AND CHOP INTO SOUP SIZE PIECES. DISCARD BAY LEAF. SET BEEF, BROTH AND BARLEY ASIDE.
- IN A LARGE STOCK POT COOK UNTIL TENDER CARROTS, CELERY, ONION AND FROZEN MIXED VEGETABLES.
- 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.
- ADD SALT AND ADDITIONAL PEPPER TO TASTE.
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