Ingredients:
1 (3 pound) beef chuck roast
½ cup barley
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
1 (28 ounce) can chopped stewed tomatoes
4 beef bouillon cubes
1 tablespoon white sugar
¼ teaspoon ground black pepper, or more to taste
salt to taste
Directions:
Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
Remove meat; 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. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
Season with salt and pepper before serving.
Prep Time: 20 mins | Cooking Time: 4 hrs 15 mins | Total Time: 4 hrs 35 mins
Kcal: 321 kcal | Servings: 10
#heartymeal#beefsoup#barleysoup#comfortfood#slowcookerrecipes#homemade#familydinner#healthyeats#easyrecipes#soupseason#winterwarmers#mealprep#slowcookermeals#souprecipes#comfortingmeals#homecooking#fallrecipes#delicioussoups#soupforthesoul#veggiesoup
