Description
Beef Barley Vegetable Soup is a hearty and nutritious soup that combines tender chunks of beef, wholesome barley, and a variety of fresh vegetables. It’s a comforting dish perfect for cold days, offering a balanced mix of protein, fiber, and vitamins. This soup is both filling and flavorful, making it an excellent choice for a satisfying meal.
Ingredients
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
Instructions
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.
Remove meat; 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, 5 to 7 minutes.
Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
Season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 45 mg