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Soups :

 

Beef, 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 pieces.
 Discard bay leaf, set beef, broth and barley aside
Heat oil in a large stock pot over medium high heat.
 Sauté carrots, celery ,onion and frozen mixed vegetables until tender.
 Add water , beef bullion cubes, sugar,1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture.
 Bring to the boil, reduce heat and simmer 12-20 minutes season with salt and additional pepper to taste

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