Beef Barley Vegetable Soup recipe

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Ingredients

1 (3 pound) beef chuck roast
½ 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
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Nutrition Info

321 calories
carbohydrate: 22.4 g
cholesterol: 61.8 mg
fat: 17.3 g
fiber: 5.1 g
protein: 20 g
saturatedFat: 6.1 g
servingSize: -
sodium: 605.5 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

10 servings

Recipe Note

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

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