- 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
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.
Sauté onion, carrot, celery and frozen vegetables
Add liquid, tomatoes and beef
Season and serve