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Beef Barley Vegetable Soup Recipe

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This recipe for Beef Barley Vegetable Soup is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. beef chuck roast
1/2 cup barley
1 bay leaf
2 tbsp. oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 16 oz. package of frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tbsp. white sugar
1/4 tsp ground black pepper
1 28 oz. can chopped stewed tomatoes
salt to taste
ground pepper to taste
Directions:
Directions:
In a slow cooker, cook chuck roast until very tender (usually 4-5 hours on high, but can very 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. Sauté carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 tsp 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
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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