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    BEEF BARLEY VEGETABLE SOUP

    Source of Recipe

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    List of Ingredients

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

    Recipe

    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. 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.

 

 

 


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