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Beef Barley Vegetable Soup

4

275 min

Beef Barley Vegetable Soup

Beef Barley Vegetable Soup Photo 1

Time

275 min

Serving

10 persons

Calories

321

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Make beef barley soup in the slow cooker for an easy, filling meal. Serve with hearty bread, and enjoy.

Ingredients

  • beef chuck roast: 1 piece (3 pound)
  • barley: 0.5 cup
  • bay leaf: 1 piece
  • oil: 2 Tbsp
  • carrots: 3 piece (chopped)
  • stalks celery: 3 piece (chopped)
  • onion: 1 piece (chopped)
  • frozen mixed vegetables: 1 pack (16 ounce pack)
  • water: 4 cups
  • stewed tomatoes: 1 can (28 ounce can, chopped)
  • cubes beef bouillon cube: 4 piece
  • white sugar: 1 Tbsp
  • ground black pepper: 0.25 tsp (to taste)
  • salt: (to taste)

Metric Conversion

Stages of cooking

Beef Barley Vegetable Soup Photo 2 1
Beef Barley Vegetable Soup Photo 3 2
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  1. 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. Dotdash Meredith Food Studios
    Beef Barley Vegetable Soup Photo 2
  2. Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside. Dotdash Meredith Food Studios
    Beef Barley Vegetable Soup Photo 3
  3. 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. Dotdash Meredith Food Studios
    Beef Barley Vegetable Soup Photo 4
  4. 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. Dotdash Meredith Food Studios
    Beef Barley Vegetable Soup Photo 5
  5. Season with salt and pepper before serving. DOTDASH MEREDITH FOOD STUDIOS 
    Beef Barley Vegetable Soup Photo 6

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