Beef, Barley, Vegetable Soup
List of Ingredients
3 pounds beef chuck roast
1/2 cup barley
1 bay leaf
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
28 ounces chopped stewed tomatoes
salt to taste
ground black pepper to taste
Recipe
1 In a slow cooker, cook chuck roast until very tender (usually 4-5 hours on high, but can vary with different slow cookers). 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 bullion cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10-20 minutes.
5 Add salt and additional pepper to taste.
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