Beef Barley Vegetable Soup

By barbsjustagirl

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

Details

Servings 10
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

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.