"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Barley Vegetable Soup Recipe

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This recipe for Beef Barley Vegetable Soup, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jearl Rannefeld
Added: Wednesday, March 22, 2006


1 (3 lb) 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 oz) pkg frozen mixed vegies
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 oz) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

In a slow cooker, cook chuck roast until very tender. 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.




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