Beef Barley Vegetable Soup
Description
This hearty soup can be made in a slow cooker or on the stovetop. Serve with crusty bread and enjoy.
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
•
1 (28 ounce) can chopped stewed tomatoes
•
4 cubes beef bouillon cube
•
1 tablespoon white sugar
•
1/4 teaspoon ground black pepper, or more to taste
•
salt to taste
Directions
1
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.
2
Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
3
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.
4
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.
5
Season with salt and pepper before serving.