Beef Barley Vegetable Soup recipe
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Ingredients
- 1 (3 pound) beef chuck roast ½ cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables 4 cups water 4 cubes beef bouillon cube 1 tablespoon white sugar ¼ teaspoon ground black pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste
Nutrition Info
- 321 caloriescarbohydrate: 22.4 gcholesterol: 61.8 mgfat: 17.3 gfiber: 5.1 gprotein: 20 gsaturatedFat: 6.1 gservingSize: -sodium: 605.5 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Beef Barley Vegetable Soup
Directions
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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.
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.