- 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
- 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.
03/12/2017
recipepes.com
Beef Barley Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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