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:
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.
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.
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.
Bring the soup to a boil. Once boiling, reduce heat and simmer for 10-20 minutes.
Taste and adjust seasoning before serving.
This Beef Barley Vegetable Soup is a terrific way to use your slow cooker. Try it out soon and please come back and leave a comment below with your thoughts.
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