Beef Barley Vegetable Soup Original recipe yields 10 servings Ingredient Checklist 1 (3 pound) beef chuck roast ½ 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 cube 1 tablespoon white sugar ¼ teaspoon ground black pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste Directions Instructions Checklist 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. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside. Step 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. Continue Reading Previous Previous post: Breaded Pork FrittersNext Next post: Chef John’s French Omelette
