Beef Barley Vegetable Soup Recipe

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This recipe for Beef Barley Vegetable Soup is from The George West Stampede Cookbook 2006, 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: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 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

Directions:	Directions: 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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Beef Barley Vegetable Soup Recipe

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