Beef Barley Vegetable Soup

Make beef barley soup in the slow cooker for an easy, filling meal. relieve sustain with hearty bread, and enjoy.

The ingredient of Beef Barley Vegetable Soup

1. 1 (3 pound) beef chuck roast
2. u00bd cup barley
3. 1 bay leaf
4. 2 tablespoons oil
5. 3 carrots, chopped
6. 3 stalks celery, chopped
7. 1 onion, chopped
8. 1 (16 ounce) package frozen mixed vegetables
9. 4 cups water
10. 1 (28 ounce) can chopped stewed tomatoes
11. 4 cubes beef bouillon cube
12. 1 tablespoon white sugar
13. u00bc teaspoon dome black pepper, or more to taste
14. salt to taste

The instruction how to make Beef Barley Vegetable Soup

1. Place chuck roast in a slow cooker. Cook something like High until tender, 4 to 5 hours. accumulate barley and bay leaf during the last hour of cooking.
2. cut off surgically remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
3. Heat oil in a large deposit pot on top of higher than medium-high heat. Sautu00e9 carrots, celery, onion, and frozen infected 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, edit heat, and simmer 10 to 20 minutes.
4. Season later than salt and pepper upfront serving.

Nutritions of Beef Barley Vegetable Soup

calories: 321 calories
carbohydrateContent: 22.4 g
cholesterolContent: 61.8 mg
fatContent: 17.3 g
fiberContent: 5.1 g
proteinContent: 20 g
saturatedFatContent: 6.1 g
servingSize:
sodiumContent: 605.5 mg
sugarContent: 5.8 g
transFatContent:
unsaturatedFatContent: