- 1 (3 lbs) Beef chuck roast
- ½ cup Barley
- 1 Bay leaf
- 2 tbsp Vegetable oil
- 3 Carrotschopped
- 3 stalks Celerychopped
- 1 Onionchopped
- 1 (16-oz) package Mixed vegetablesfrozen
- 5 cups Beef broth
- 1 tbsp Sugar
- ¼ tsp Black pepperground
- 1 (28-oz) can Can chopped tomatoesstewed
- Saltto taste
- Black pepperground, to taste
Beef Barley Vegetable Soup
I make this Beef Barley Vegetable Soup regularly in winter. It is such a fantastic recipe because it is super simple and it is enough to feed an army! I cook the beef in the slow cooker which means that it falls apart when you bite into it! Yum!
To make this soup, I cook chuck roast in the slow cooker for 4-5 hours until very tender. I add barley and bay leaf during the last hour of cooking. Once cooked, I remove meat from the slow cooker and chop it into bite-size pieces and throw away the bay leaf. To make the soup, I saute carrots, celery, onion, and frozen mixed vegetables until tender. Next, I add water, beef bouillon cubes, sugar, pepper, chopped stewed tomatoes, and the beef and barley. To finish, I bring the soup to a boil, reduce heat, and simmer. Just before serving I taste and season with additional salt and pepper to taste.
To make Beef Barley Vegetable Soup, you will need the following ingredients:
Steps to make Beef Barley Vegetable Soup
1 | Cook beef | 4h |
Place a 3 pound piece of beef chuck roast in the slow cooker. Add 1 cup of beef broth. Cover and cook on high for 4-5 hours. One hour before the end of the cooking time, add ½ cup of barley and a bay leaf. Once cooked, remove the beef from the slow cooker and chop into bite size pieces. Discard the bay leaf and set the beef, broth, and barley aside. | ||
2 | Sauté onion, carrot, celery and frozen vegetables | 8 |
Heat 2 tablespoons of oil over medium-high heat in a large soup pot. Saute 3 chopped carrots, 3 chopped celery stalks, 1 chopped onion, and 1 (16-ounce) package of frozen mixed vegetables until tender. | ||
3 | Add liquid, tomatoes and beef | 2 |
Add 4 cups of beef broth, 1 tablespoon of sugar, ¼ teaspoon of pepper, 1 can of chopped stewed tomatoes and the beef and barley mixture to the sauteed vegetables. | ||
4 | Simmer | 10 |
Bring the soup to a boil. Once boiling, reduce heat and simmer for 10-20 minutes. | ||
5 | Season and serve | |
Taste and adjust seasoning before serving. | ||
Recipe Reviews
Great recipe! Thanks!
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