Beef Barley Vegetable Soup
A hearty and filling slow-cooked beef and barley soup with vegetables.
Ingredients
- beef chuck roast (1 (pound))
- barley (0.5 cup)
- bay leaf (1 )
- oil (2 tablespoons)
- carrots (3 )
- celery (3 stalks)
- onion (1 )
- frozen mixed vegetables (1 (16 ounce) package)
- water (4 cups)
- chopped stewed tomatoes (1 (28 ounce) can)
- beef bouillon cube (4 cubes)
- white sugar (1 tablespoon)
- ground black pepper (0.25 teaspoon)
- salt (0 )
Instructions
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 321
- fat: 17 g
- sats: 6 g
- carbs: 22 g
- fibre: 5 g
- protein: 20 g
- salt: 0 g