Beef Barley Vegetable Soup Recipe

 

 

 

 

Beef Barley Vegetable Soup Recipe

"Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy." Author: MARGOC 

Prep time: 
Cook time: 
Serving size: 10
Calories per serving: 118

(3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oils
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

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.

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.

Source: allrecipes.com

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