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Beef Barley Vegetable Soup

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Slow cooker: Beef Barley Vegetable Soup
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INGREDIENTS
Servings: 10
beef chuck roast
barley
bay leaf
oil
carrots, chopped
celery, chopped
onion, chopped
frozen mixed vegetables
water
beef bouillon cube
white sugar
ground black pepper
chopped stewed tomatoes
salt to taste
ground black pepper to taste
DIRECTIONS
  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.
  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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