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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



1. 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.
   
2. REMOVE MEAT AND CHOP INTO SOUP SIZE PIECES. DISCARD BAY LEAF. SET BEEF, BROTH AND BARLEY ASIDE.
   
3. IN A LARGE STOCK POT COOK UNTIL TENDER CARROTS, CELERY, ONION AND FROZEN MIXED VEGETABLES.
   
4. 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.
   
5. ADD SALT AND ADDITIONAL PEPPER TO TASTE.