Beef Barley Vegetable Soup

By Tracy

10 Person

350 Minutes

0 Calories

A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth. With the cold weather upon us, nothing beats a bowl of hot soup, like this delicious vegetable beef soup. This soup is a classic that never fails to satisfy. It’s got beef and an assortment of carefully selected vegetables. Pearl barley is included to add some additional texture and carbs.

Ingredients

ground black pepper
salt
1 can chopped stewed tomatoes
1/4 tsp. ground black pepper
1 tbsp. white sugar
4 beef bouillon cube
4 cups water
1 package frozen mixed vegetables
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2 tbsp. oil
1 bay leaf
1/2 cup barley
3 pounds beef chuck roast

Method

01

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.
02

Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
03

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.
04

Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Related Tags

Beef Barley Vegetable Soup

5.0

( By Tracy )

01 Information

Grade easy
Serving 10 servings
Prep Time 20 Mins
Cook Time 330 Mins
Total Time 350 Mins

02 Ingredients

ground black pepper

salt

1 can chopped stewed tomatoes

1/4 tsp. ground black pepper

1 tbsp. white sugar

4 beef bouillon cube

4 cups water

1 package frozen mixed vegetables

1 onion, chopped

3 stalks celery, chopped

3 carrots, chopped

2 tbsp. oil

1 bay leaf

1/2 cup barley

3 pounds beef chuck roast

03 Method

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.

Step 2

Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

Step 3

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.

Step 4

Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

04 Author