Name: Beef Barley Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Beef chuck roast - 1 (3 pound); Barley - ½ cup; Bay leaf - 1; Oil - 2 tablespoons; Carrots, chopped - 3; Celery, chopped - 3 stalks; Onion, chopped - 1; Frozen mixed vegetables - 1 (16 ounce) package; Water - 4 cups; Chopped stewed tomatoes - 1 (28 ounce) can; Beef bouillon cube - 4 cubes; White sugar - 1 tablespoon; Ground black pepper, or more to taste - ¼ teaspoon; Salt to taste - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Beef Barley Vegetable Soup

1. Beef chuck roast - 1 (3 pound)

2. Barley - ½ cup

3. Bay leaf - 1

4. Oil - 2 tablespoons

5. Carrots, chopped - 3

6. Celery, chopped - 3 stalks

7. Onion, chopped - 1

8. Frozen mixed vegetables - 1 (16 ounce) package

9. Water - 4 cups

10. Chopped stewed tomatoes - 1 (28 ounce) can

11. Beef bouillon cube - 4 cubes

12. White sugar - 1 tablespoon

13. Ground black pepper, or more to taste - ¼ teaspoon

14. Salt to taste - ¼ teaspoon

How to cook deliciously - Beef Barley Vegetable Soup

1. Stage

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. Dotdash Meredith Food Studios

2. Stage

Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

Season with salt and pepper before serving. DOTDASH MEREDITH FOOD STUDIOS