Beef Barley Vegetable Soup

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


Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes · Barley Soup Recipes


Prep Time: 20 mins
Cook Time: 4 hrs 15 mins
Servings: 10
Total Time: 4 hrs 35 mins

Ingredients

Ingredients List

  • 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


Directions

  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.

Editor's Note:

To make this recipe on the stovetop: Cut beef into bite-sized pieces. Heat 1 tablespoon vegetable oil in a stockpot over medium-high heat. Add beef cubes and cook, stirring frequently, until browned on all sides. Remove meat and set aside. Reduce heat to medium, add remaining tablespoon of vegetable oil, and stir in carrots, celery, and onion. Cook until onion is translucent and vegetables are tender, about 5 minutes. Add water, tomatoes, barley, sugar, bouillon, bay leaf, and 1/4 teaspoon pepper; bring to a simmer. Stir in beef cubes. Simmer, covered, until beef is tender and barley is cooked, about 2 hours. Add frozen vegetables in the last 30 minutes of cooking time. Season with salt and pepper.


Nutrition Facts (per serving)

Nutrition Facts
321 Calories
17g Fat
22g Carbs
20g Protein


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