Beef Barley Vegetable Soup

Prep: 20 m    |    Cook: 5 h 30 m    |    Ready In: 5 h 50 m

“Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.”


1 (3 pound) beef chuck roast

1/2 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

4 cubes beef bouillon cube

1 tablespoon white sugar

1/4 teaspoon ground black pepper

1 (28 ounce) can chopped stewed tomatoes

salt to taste

ground black pepper to taste


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.