Barley, Vegetable soup
3 Pounds beef chuck roast
- 1 bay leaf
- 2 tablespoons oil
- 3 carrots, shopped
- 1 onion, chopped
- 1 (16 ounce) package frozen mixed vegetables
- 4 cups water
- 4 cubes beef bouillon cube
- 1 tablespoon white sugar
- 1/4 teaspoon ground black pepper
- 28 ounces chopped stewed tomatoes
In a slow cooker , cook chuck roast until; very tender (usually 4-5 hours
on high, but can very with different slow cookers).
Add barley and bay
leaf during the last hour of cooking.
Remove meat and chop into bite size
Discard bay leaf, set beef, broth and barley aside
Heat oil in a large stock pot over medium high heat.
celery ,onion and frozen mixed vegetables until tender.
Add water , beef
bullion cubes, sugar,1/4 teaspoon pepper, chopped stewed tomatoes, and
Bring to the boil, reduce heat and simmer 12-20
minutes season with salt and additional pepper to taste