Beef Barley Vegetable Soup Recipe

Ingredients
<br>- 1 (3 pound) beef chuck roast
<br>- 1/2 cup barley
<br>- 1 bay leaf
<br>- 2 tablespoons oil
<br>- 3 carrots, chopped
<br>- 3 stalks celery, chopped
<br>- 1 onion, chopped
<br>- 1 (16 ounce) package frozen mixed vegetables
<br>- 4 cups water
<br>- 4 cubes beef bouillon cube
<br>- 1 tablespoon white sugar
<br>- 1/4 teaspoon ground black pepper
<br>- 1 (28 ounce) can chopped stewed tomatoes
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>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.
<br>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.
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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 cube
- 1 tablespoon white sugar
- 1/4 teaspoon ground black pepper
- 1 (28 ounce) can chopped stewed tomatoes
- salt to taste
- ground black pepper to taste

Directions
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.

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