Beef Barley Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
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 cubes
1 tablespoon sugar
1/4 teaspoon pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground pepper to tasting
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Directions: |
Directions: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 beef leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
2. 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. |
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Number Of
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Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:Ready in 6 hours |
Personal
Notes: |
Personal
Notes: I have switched this one up depending on my mood and the ingredients I have on hand.
I skip the slow cooker and roast in favor of using stew beef seared on a pot. I substitute canned beef broth for the water and the bouillon.
Another option I have used is: It comes out just as tasty if you put most of the ingredients in the pot (cubed meat, bay leaf, carrots, celery, onion, mixed veg's, beef bouillon, stewed tomatoes, black pepper and water) and slow cook it for 10 hrs or so, then add the barley and salt during the last 20 minutes of cooking. MUCH simpler this way and saves time from the original recipe.
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