Beef Barley Vegetable Soup PT350M https://img2.cooker-king.com/201907/2019/1031/4c/2/413345/300x200x90.jpg 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. With the cold weather upon us, nothing beats a bowl of hot soup, like this delicious vegetable beef soup. This soup is a classic that never fails to satisfy. It’s got beef and an assortment of carefully selected vegetables. Pearl barley is included to add some additional texture and carbs. 10 servings Ingredients: ground black pepper salt 1 can chopped stewed tomatoes 1/4 tsp. ground black pepper 1 tbsp. white sugar 4 beef bouillon cube 4 cups water 1 package frozen mixed vegetables 1 onion, chopped 3 stalks celery, chopped 3 carrots, chopped 2 tbsp. oil 1 bay leaf 1/2 cup barley 3 pounds beef chuck roast

    Beef Barley Vegetable Soup

    4.8

    ( By Tracy )

    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. With the cold weather upon us, nothing beats a bowl of hot soup, like this delicious vegetable beef soup. This soup is a classic that never fails to satisfy. It’s got beef and an assortment of carefully selected vegetables. Pearl barley is included to add some additional texture and carbs.
    01 Information
    • Grade easy
    • Serving 10 servings
    • Prep Time 20 Mins
    • Cook Time 330 Mins
    • Total Time 350 Mins
    02 Ingredients
      • ground black pepper
      • salt
      • 1 can chopped stewed tomatoes
      • 1/4 tsp. ground black pepper
      • 1 tbsp. white sugar
      • 4 beef bouillon cube
      • 4 cups water
      • 1 package frozen mixed vegetables
      • 1 onion, chopped
      • 3 stalks celery, chopped
      • 3 carrots, chopped
      • 2 tbsp. oil
      • 1 bay leaf
      • 1/2 cup barley
      • 3 pounds beef chuck roast
    03 Method
    • Step 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.
    • Step 2
      Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
    • Step 3
      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.
    • Step 4
      Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
    04 Author
    Tracy Tracy
    109 Recipes

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