Vegetable Beef Soup

By forgetid

Ingredients

• 2 pound beef round roast
• 2 boxes beef broth
• 2 cups tomato juice
• 1 1/2 cups frozen, diced carrots
• 1 1/2 cups diced potatoes
• 1/2 cup frozen peas
• 1 small onion, diced
• 2 ribs celery, sliced
• 1 can green beans, cut up
• 1 1/2 cups barley
• 1 Tbsp. pepper
• 1 1/2 tsp. salt

Preparation

Step 1

In a large pot, sear all sides of beef roast. Once seared, add broth to pot. Simmer roast in broth for 2-3 hours. Once tender and able to be pulled apart, allow pot to cool completely. Remove roast from pot and pull/rip into bite size pieces, or cut uniformly. Return meat to broth. Add all other ingredients to broth; except barley. Once all veggies are tender, add barley to pot. Cook until barley is tender and serve with buttered bread, rolls or crackers.