Make beef barley soup in the slow cooker for an easy, filling meal. Serve with hearty bread, and enjoy.
Beef Barley Vegetable Soup
Make beef barley soup in the slow cooker for an easy, filling meal. Serve with hearty bread, and enjoy.
Ingredients
- 3 pound beef chuck roast
- ½ cup barley
- 1 bay leaf
- 2 tablespoons oil
- 3 carrots chopped
- 3 stalks celery chopped
- 1 onion chopped
- 16 ounce package frozen mixed vegetables
- 4 cups water
- 28 ounce can chopped stewed tomatoes
- 4 cubes beef bouillon cube
- 1 tablespoon white sugar
- ¼ 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.
