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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup, by , is from The Bohrer Family Cookbook , 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!

Valerie Herbst


1 (3 lb) beef chuck roast
2 tbsp oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz) pkg frozen mixed vegetables
4 cups water
4 beef bouillon cubes
2 cups beef broth
1/2 cup barley (not instant)
1 bay leaf
couple dashes of Worcestershire
1 tbsp sugar
1/4 tsp black pepper
1 (28 oz) can chopped stewed tomatoes (I puree these!)
salt and pepper to taste

1. The day before I want to make the soup I cook chuck roast until very tender in the crock pot (usually 4-5 hours on High). Don't forget to salt and pepper the roast! After cooking, shred the beef and remove any fat. I put crock pot in frig until next morning.

2.When ready to fix soup: In large skillet, heat oil. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add to crock pot. Add all other ingredients, cook on low 8-9 hours.




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