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
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers).
Add barley and bay leaf during the last hour of cooking.
Remove meat, and 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.
Saute carrots, celery, onion, and frozen mixed vegetables until tender.
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.