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beef-pearl-barley-soup
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Beef Barley Vegetable Soup

Prep Time30 minutes
Cook Time5 hours
Servings: 4 people
Cost: 7

Ingredients

  • 3 lbs Beef Chuck Roast
  • 1/2 cup Barley
  • 2 tbsp Oil
  • 3 stalks Celery
  • 1 Bay Leaf
  • 1 Onion Chopped
  • 3 Carrots Chopped
  • 4 cups Water
  • 1 tbsp Sugar
  • 16 oz Frozen Vegetables
  • 4 Beef Bullion Cubes
  • Salt
  • 28 oz Stewed, Chopped Tomatoes
  • 1/4 tsp Black Pepper

Instructions

  • Start by placing the chuckroast in to slow cooker and cooking until tender. This will take about 4 1/2hours on high.
  • Adding bay leaf and barley for the last hour of cooking, and then take out the meat and chop it up into small pieces. Get rid of the bay leaf.
  • In a large pot on medium heat, warm your oil. Add in onions, celery, frozen mixed vegetables, and carrots, and sauté until tender.
  • Add sugar, black pepper, beef boiling cubes, water, stewed tomatoes, and the mixture of beef and barley.
  • Cook all of that until it starts to boil, and then lower the heat and allow to simmer for 10-20 minutes.Add in salt and additional pepper to season.