Beef Barley Vegetable Soup

Beef Barley Vegetable Soup
Need a dairy free main course? Beef Barley Vegetable Soup could be an amazing recipe to try. One serving contains 376 calories, 31g of protein, and 19g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have onion, bay leaf, sugar, and a few other ingredients on hand, you can make it. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. From preparation to the plate, this recipe takes roughly 5 hours and 50 minutes. It will be a hit at your Autumn event.

Instructions

1
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers).
Ingredients you will need
Beef Chuck RoastBeef Chuck Roast
Equipment you will use
Slow CookerSlow Cooker
2
Add barley and bay leaf during the last hour of cooking.
Ingredients you will need
Bay LeavesBay Leaves
BarleyBarley
3
Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Ingredients you will need
Bay LeavesBay Leaves
BarleyBarley
BrothBroth
BeefBeef
MeatMeat
4
Heat oil in a large stock pot over medium-high heat.
Ingredients you will need
StockStock
Cooking OilCooking Oil
Equipment you will use
PotPot
5
Saute carrots, celery, onion, and frozen mixed vegetables until tender.
Ingredients you will need
Mixed VegetablesMixed Vegetables
CarrotCarrot
CeleryCelery
OnionOnion
6
Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Ingredients you will need
Beef Bouillon CubeBeef Bouillon Cube
Salt And PepperSalt And Pepper
Stewed TomatoesStewed Tomatoes
BarleyBarley
PepperPepper
SugarSugar
WaterWater
BeefBeef
DifficultyExpert
Ready In5 hrs, 50 m.
Servings10
Health Score30
Dish TypesSoup
OccasionsFallWinter
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