Beef Barley Vegetable Soup PT350M https://img2.recipesrun.com/201907/2019/1031/4c/2/413345/300x200x50.jpg 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

By Tracy

10 Person
350 Minutes
0 Calories
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.

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

Method

  • 01
    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.
  • 02
    Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
  • 03
    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.
  • 04
    Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

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Beef Barley Vegetable Soup

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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