Beef Barley Vegetable Soup

Name: Beef Barley Vegetable Soup
Total time: 275
Yield: 10
Ingredients: 1 (3 pound) beef chuck roast; 0.5 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; 1 (28 ounce) can chopped stewed tomatoes; 4 cubes beef bouillon cube; 1 tablespoon white sugar; 0.25 teaspoon ground black pepper, or more to taste; salt to taste

Recipe by MARGOC from allrecipes.com

Dinner 5 Hr. 35 Mins.

Ingredients

10 servings

•

1 (3 pound) beef chuck roast
•

0.5 cup barley
•

1 bay leaf
•

2 tablespoons oil
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3 carrots, chopped
•

3 stalks celery, chopped
•

1 onion, chopped

•

1 (16 ounce) package frozen mixed vegetables
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4 cups water
•

1 (28 ounce) can chopped stewed tomatoes
•

4 cubes beef bouillon cube
•

1 tablespoon white sugar
•

0.25 teaspoon ground black pepper, or more to taste
•

salt to taste

Instructions

Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
Remove meat; 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. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
Season with salt and pepper before serving.