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Beef Barley Vegetable Soup
Beef Barley Vegetable Soup
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Cozy up with this easy, comforting soup, perfect with crusty bread.
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
Instructions:
  • Place the chuck roast in a slow cooker and cook on High for 4 to 5 hours until tender. Add barley and bay leaf in the last hour of cooking.
  • Remove the meat and chop it into bite-size pieces, discarding the bay leaf. Set aside the beef, broth, and barley.
  • In a large stock pot over medium-high heat, sauté carrots, celery, onion, and frozen mixed vegetables in oil until tender, about 5 to 7 minutes.
  • Combine water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon of pepper, and the beef-barley-broth mixture in a pot. Bring to a boil, then lower heat and simmer for 10 to 20 minutes.
  • Prior to serving, generously sprinkle with salt and pepper.

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