Description
This Beef Barley Vegetable Soup is the epitome of comfort food, combining tender beef, wholesome barley, and a variety of vegetables in a savory broth. Perfect for chilly evenings, it’s a nutritious and satisfying meal that the whole family will love.
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
1 (28 ounce) can chopped stewed tomatoes
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper, or more to taste
Salt to taste
Instructions
Cook the Beef:
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.
Prepare the Ingredients:
Remove meat; chop into bite-size pieces.
Discard bay leaf.
Set beef, broth, and barley aside.
Sauté the Vegetables:
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.
Combine Ingredients:
Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture.
Bring to a boil, reduce heat, and simmer 10 to 20 minutes.
Season and Serve:
Season with salt and pepper before serving.
Enjoy your hearty Beef Barley Vegetable Soup! 
Notes
- For a thicker soup, let it simmer uncovered for the last 15-20 minutes.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg