Beef Barley Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 330 Minutes |
Ready In: 350 Minutes Servings: 10 |
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Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy. 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 |
Directions:
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.
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.
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