Beef Barley Vegetable Soup

A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth.

Yield

10 servings

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
4 cubes beef bouillon cube
1 tablespoon granulated (white) sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Directions

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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 5 hours 30 minutes

Nutritional Information

Amount Per Serving: Calories: 321; Total Fat: 17.3 g; Cholesterol: 62 mg; Sodium: 605 mg; Total Carbs: 22.4 g; Dietary Fiber: 5.1 g; Protein: 20 g

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